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.
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