There’s a reason Christmas Crack has become a cult-favourite holiday treat. It’s fast, foolproof and dangerously addictive – the kind of sweet-meets-salty snack that disappears from the tray long before the festivities even begin. This version uses Hugos Chocolate White Chocolate Coated Candy Cane Pretzels as the base, giving every bite a hit of crisp crunch and just the right dose of salt to balance the buttery toffee and melted chocolate on top. Make a batch in under 30 minutes, let it set, then crack it into rustic shards for gifting, snacking or sharing at holiday gatherings.
INGREDIENTS
- Hugos Chocolate White Chocolate Coated Candy Cane Pretzels (enough to cover one baking sheet) , exclusive to Aldi
- 1 cup salted butter
- 1 cup light brown sugar
- 2 cups chocolate chips (semi-sweet, dark, milk, or a mix)
- Crushed candy canes (optional)
INSTRUCTIONS
- Line a rimmed baking sheet with parchment paper and coat with non-stick spray.
- Arrange mini pretzels in a single layer to fully cover the tray.
- In a saucepan over medium heat, melt the butter and brown sugar together.
- Once melted, bring the mixture to a rolling boil and cook for 3–5 minutes until it turns a rich caramel colour and becomes foamy.
- Remove from heat and immediately pour the hot toffee over the pretzels. It doesn’t need to cover them perfectly—it will spread in the oven.
- Bake at 200°C for 5 minutes.
- Remove from the oven and immediately sprinkle chocolate chips over the hot toffee.
- Let sit for 3–5 minutes to allow the chocolate to soften, then spread evenly across the surface.
- Add crushed candy canes while the chocolate is still warm.
- Refrigerate until fully set.
- Once hardened, break into pieces and serve or package as gifts.
