Shortbread Christmas Crack
This Shortbread Christmas Crack is insanely easy to make and even more delicious! Made with shortbread cookies, butter, sugar, chocolate, pecans, and toffee bits.
This Shortbread Christmas Crack is insanely easy to make and even more delicious! Made with shortbread cookies, butter, sugar, chocolate, chopped pecans, and toffee bits.
The Best Christmas Treat
I’m sure you’ve all had Christmas Crack at least once in your life. It’s that perfectly addictive blend of sweet, salty, and chocolaty. And it’s hard to forget!
Traditionally, you see Christmas Crack made with saltine or Ritz crackers and occasionally graham crackers too, but this shortbread cookie version takes this easy treat to a whole new level of deliciousness!
This Christmas Treat make a wonderful neighbor gift, just add it to a container with some Rocky Road Fudge, Chocolate Chunk Shortbread, and Peanut Butter Balls!
Ingredients for Shortbread Christmas Crack
Lorna Doone Shortbread Cookies
Salted Butter
Granulated Sugar
Mini Chocolate Chips
Chopped Pecans
Heath Toffee Bits
How To Make Christmas Crack
1. Preheat the oven and line your baking sheet with aluminum foil, then arrange the cookies in a single layer on the pan.
2. Melt the butter and add the granulated sugar (brown sugar may also be used), then bring to a boil for a few minutes before pouring it over the top of the cookies.
3. Bake.
4. Remove from the oven and sprinkle the cookies with mini chocolate chips and let soften. Use a rubber spatula to spread the melted chocolate chips all over the top of the cookie mixture.
5. Sprinkle the melted chocolate with chopped nuts and toffee bits.
6. Refrigerate until hard. Cut into pieces with a knife and enjoy!
Storage Instructions
This Shortbread Christmas Crack will stay fresh for about 1 week in an airtight container either in the fridge or pantry. Avoid overly warm areas so the butter and chocolate don’t melt while stored.
More Delicious Holiday Treats
- Pretzel Turtles – A salty, sweet treat that’s made with just 3 ingredients!
- Crockpot Candy – Loaded with peanuts, almond bark, and chocolate!
- Muddy Buddies – Ready to munch on in just 15 minutes!
- Peanut Butter Fudge – Soft, creamy while being perfectly peanut buttery!
- Butterfinger Balls – Made with a yummy 5-ingredient Butterfinger filling!
Steps
Preheat the oven to 350 degrees F and line a 9x13-inch baking pan with aluminum foil, make sure your pan has a lip.
Arrange the cookies in a single layer on the prepared baking sheet and set aside.
In a medium saucepan, melt the butter over medium heat then add in the sugar. Bring the mixture to a boil and boil for 3 to 4 minutes, making sure the sugar has fully dissolved. Pour the butter mixture over the cookies making sure to fully coat.
Transfer the pan to the oven and bake for 8 to 10 minutes or until bubbly.
Immediately after removing from the oven, sprinkle the mini chocolate chips over the top of the bubbly cookies and let sit for a few minutes. Once the chocolate chips look shiny, use a rubber spatula to spread the chocolate out to cover the cookies.
Sprinkle the melted chocolate with chopped pecans and toffee bits. Place the pan in the refrigerator to chill for 1 to 2 hours. Remove from the fridge and cut into pieces and enjoy!
Notes
- Because I traded in a salty cracker for a sweet cookie, I use salted butter in the recipe, but you could use unsalted if you'd like.
- If you have a nut allergy, the pecans can be omitted altogether or replaced with another delicious topping like coconut flakes or m&m's.
- Sea salt makes a delicious addition to this holiday treat!
- Also, a drizzle of white chocolate is another sweet twist!
Nutrition
- Calories252
- Carbs25g
- Protein1g
- Fat16g
- Saturated fat7g
- Sugar17g
- Sodium153mg
Estimates per serving, when a serving size is listed.
More recipes
Eight more from the same shelf.
