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Peppermint Chocolate Crispbread Crack

A festive and crunchy treat that combines peppermint, chocolate, and crispbread for a delightful holiday experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 5 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

For the base
  • 6 pieces Arnott’s Salada Original crispbreads These provide the crunchy base.
  • 160 grams brown sugar Lightly packed for the best texture.
  • 125 grams butter, chopped Melted butter enhances the richness.
For the toppings
  • 2 blocks white chocolate, melted Use high-quality chocolate for the best flavor.
  • 2 teaspoons peppermint extract Adjust to taste.
  • 80 grams dark chocolate melts, melted For drizzling on top.
  • to taste Coles Freeze Dried Candy Cane Baubles, coarsely chopped Great for decoration and added crunch.

Method
 

Preparation
  1. Preheat the oven to 180°C (160°C fan forced).
  2. Line a 20 x 30 cm slice pan with baking paper.
  3. Arrange the crispbreads in a single layer in the pan, trimming edges as necessary.
Cooking
  1. In a saucepan, heat the brown sugar and chopped butter over medium heat until melted and smooth.
  2. Bring the mixture to a boil and let it bubble for 30 seconds.
  3. Pour the mixture evenly over the crispbreads and smooth the surface.
  4. Bake for 5 minutes until bubbly.
  5. Remove from the oven and allow to cool slightly.
  6. Combine melted white chocolate with peppermint extract, then pour over the baked mixture and smooth.
  7. Allow to chill for 20 minutes until half-set.
  8. Drizzle the melted dark chocolate over the white layer and sprinkle with chopped candy canes.
  9. Refrigerate for 2 hours until fully set.
  10. Cut or break into pieces to serve.

Notes

Store in an airtight container in the fridge for up to a week. Ideal for holiday gatherings or a festive snack.