Christmas Cracker Candy Festive Twists (Printer-Friendly Version)
Festive, crunchy holiday candy layered with chocolate, marshmallows, and a peppermint finish for seasonal gatherings.
# Required Ingredients:
→ Main
01 -
240 g unsalted butter, softened
02 -
220 g packed brown sugar
03 -
200 g granulated sugar
04 -
1 teaspoon vanilla extract
05 -
120 g mini marshmallows
06 -
110 g chocolate chips
07 -
100 g crushed candy canes
08 -
120 g rice cereal
# Step-by-Step Instructions:
01 -
Set oven to 175°C. Line a large baking sheet with parchment paper.
02 -
In a medium saucepan over medium heat, melt unsalted butter. Add packed brown sugar and granulated sugar, stirring continuously until the mixture is bubbly and smooth, about 2–3 minutes.
03 -
Remove saucepan from heat and stir in vanilla extract until thoroughly combined.
04 -
In a large bowl, mix rice cereal and mini marshmallows together.
05 -
Pour the hot caramel mixture over cereal and marshmallows. Mix until all pieces are thoroughly coated.
06 -
Transfer mixture onto prepared baking sheet. Press gently into an even layer using a spatula.
07 -
Bake in preheated oven for 10 minutes until set and slightly golden.
08 -
Immediately sprinkle chocolate chips over the hot base. Allow to sit for 1 minute, then spread melted chocolate into an even layer with a spatula.
09 -
Sprinkle crushed candy canes evenly on top of the melted chocolate. Allow to cool completely until set.
10 -
Once firm, break into pieces and serve.
# Handy Cooking Tips:
01 -
Stir caramel mixture constantly over medium heat to avoid burning for a smooth finish.
02 -
Let candy cool completely on the tray to ensure it sets properly before breaking.
03 -
Store in an airtight container at room temperature for up to one week.
04 -
A pinch of sea salt in the caramel will enhance flavor complexity.