Biscoff Christmas Crack

Ingredients

• 1 sleeve Biscoff cookies (about 150 g; used for the base)
• 1 cup unsalted butter
• 1 cup dark brown sugar (packed plus 1 tbsp)
• 0.25 tsp fine sea salt
• 1.5 cup white chocolate chips (or chopped white chocolate)
• 0.333 cup Biscoff cookie butter (melted)
• Biscoff cookies (crushed, for topping)
• Biscoff cookies (halved, for topping)
• salt (for sprinkling)

Steps

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Line a 9x13-inch pan with parchment paper.

3. 3

   Arrange Biscoff cookies in a single, snug layer across the bottom of the prepared pan.

4. 4

   In a saucepan over medium heat, combine the unsalted butter, dark brown sugar, and sea salt.

5. 5

   Bring the mixture to a boil and cook for 3 minutes, stirring constantly to ensure it doesn't burn.

6. 6

   Remove the saucepan from the heat.

7. 7

   Pour the hot toffee mixture evenly over the layer of cookies in the pan.

8. 8

   Sprinkle the white chocolate chips evenly over the hot toffee.

9. 9

   Place the pan in the oven for 2-3 minutes to melt the chocolate.

10. 10

    Remove from the oven and let sit for 2 minutes, then spread the melted chocolate smooth with a spatula.

11. 11

    Drizzle the melted cookie butter over the white chocolate layer.

12. 12

    Swirl the cookie butter gently into the white chocolate using a knife or skewer.

13. 13

    Sprinkle salt evenly over the top.

14. 14

    Top immediately with crushed cookies and press the halved Biscoff cookies into the surface.

15. 15

    Chill the pan in the refrigerator for 1–2 hours until the crack is fully set.

16. 16

    Break into pieces and serve.

Notes

Ensure the toffee boils for the full 3 minutes to reach the correct consistency. For the best results, use parchment paper rather than foil to prevent sticking.

Nutrition per serving

• dessert
• snack
• Christmas
• holiday
• vegetarian
• baked
• no-bake
• Biscoff