Warning: This Biscoff Christmas Crack is dangerously addictive. One minute you’re snapping off a single piece, and the next, half the tray is gone.
If you’re looking for the best holiday snack to bring to a cookie swap, pack into gift tins, or hoard all to yourself while watching Christmas movies, this recipe is it. We’re taking the classic holiday “crack” (toffee crisp) formula and giving it a massive upgrade with spiced Lotus Biscoff cookies and creamy cookie butter.
Why You’ll Love This Recipe
- No Candy Thermometer Needed: Just a simple 3-minute boil on the stove.
- Warm Spiced Goodness: The cinnamon-spiced Biscoff base takes the classic buttery toffee to a whole new level.
- Festive & Fun: Swirling melted cookie butter into smooth white chocolate makes it look like a bakery masterpiece with minimal effort!
Baker’s Tips for Success
- High-Quality White Chocolate Matters: Use good quality baking white chocolate (like Guittard or Ghirardelli).Low-quality chips don’t melt as smoothly and can seize up when spreading.
- Gift Bag Pro-Tip: Wrap individual stacks of this Biscoff crack in cellophane bags tied with red ribbon for an effortless, impressive holiday host gift!
Biscoff Christmas Crack
Created by Sue Mun
Serves about 10
Ingredients:
- 8 oz of Lotus Biscoff Cookies (1 sleeve)
- 226g unsalted butter
- 220g brown sugar
- pinch of salt
- 2 cups (320g) Guittard or Ghiradelli White Chocolate , melted
- 4 tbsp (58g) melted Biscoff spread
- 5-6 Biscoff Cookies, crushed for topping
- flaky sea salt for sprinkling on top (optional)
- 1/2 cup Christmas sprinkles (optional)
Instructions:
- Preheat the oven to 375F degrees. Line a baking sheet pan with parchment paper.
- Place the crackers in a single layer on the baking sheet.
- Place the butter and brown sugar in a medium saucepan, bring to a boil. Boil for 3 minutes.
- Pour the brown sugar toffee mixture over the cookies and quickly spread with an offset metal spatula to evenly coat every cookie.
- Place the sheet pan in the oven and bake for 3-5 minutes, or until the toffee is bubbling around the edges.
- Remove the pan from the oven and immediately pour the melted chocolate on top and spread it evenly.
- Drizzle some melted Biscoff cookie butter spread and use a toothpick to make a swirly design.
- Sprinkle with crushed Biscoff cookies, flaky sea salt, and Christmas sprinkles if using.
- Let the toffee sit until completely cool, either at room temperature or in the refrigerator.
- Break into pieces and serve!
