Recipe: Christmas Toffee Crack

This easy to make and fast to disappear is a winner. You can make a batch to share at the next Christmas function or bundle it up and give it away as gifts. This is an easy recipe which the kids can help out with.


  • 1 Packet of Saladas, you will use about ¾ of a packet.
  • 180g salted butter, cubed
  • 1 cup light brown sugar (tightly packed)
  • 2 cups of chocolate chips
  • Sprinkles to decorate or you can use nuts or slivered almonds


  1. Preheat the oven to 190C. Line a large baking tray, I use the griller tray, with alfoil. Spray the foil with cooking spray and then line the pan with the saladas.
  2. Place the butter and sugar into a medium sized saucepan over a low to medium heat. Stir until the butter has melted.
  3. Bring to the boil for 3 minutes, stirring constantly.
  4. Once the mixture is nice and bubbly and has changed to a more caramel colour, remove pan from the stove and pour evenly over the saladas.
  5. Spread the mixture with a knife but it doesn’t have to be perfect. Move quickly before the toffee hardens.
  6. Place tray in the oven and bake for 7-9 minutes. The mixture will spread evenly over the saladas as it bakes.
  7. Remove from the oven. Place choc chips on top and allow to melt. Gently spread the chocolate with a knife.
  8. Sprinkle your decorations on top and place into the freezer for 15 minutes.
  9. Once the chocolate has set. Break pieces off the foil and place into an airtight container. If it isn’t eaten quickly, it should last for 1-2 weeks.

Happy Baking!

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