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.
Prep Time10 mins
Cook Time5 mins
Cooling Time1 hr
Total Time15 mins
Servings: 24 people
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!
- 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!
Calories: 252kcal | Carbohydrates: 25g | Protein: 1g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 153mg | Potassium: 26mg | Sugar: 17g | Vitamin A: 280IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.6mg