Nutter Butter Christmas Crack is a fun twist on classic Christmas crack, made with peanut butter sandwich cookies instead of crackers. A layer of buttery brown sugar toffee is poured over the cookies, then topped with melted chocolate, chopped peanuts, and flaky sea salt. The cookies add even more peanut butter flavor and a delicious crunch that pairs perfectly with the sweet toffee and chocolate.
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If you've tried my Easy Christmas Chocolate Pretzel Toffee, you know how easy this kind of holiday treat is to make. This version has all the buttery crunch of traditional Christmas crack with a peanut butter twist. It's easy to break into pieces, package up for gifting, or add to your holiday dessert platter.
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Why You'll Love This Nutter Butter Christmas Crack!
This is my kind of holiday baking: six ingredients, one pan, and just a few minutes of hands-on time. The Nutter Butter base gives this peanut butter Christmas crack a salty-sweet flavor that's a fun change from the usual saltine version.
Here's why it's going on repeat this season:
- Super easy: Only 5 minutes of prep, and most of the work is waiting for the chocolate to set.
- No candy thermometer: A saucepan and a baking tray are all it takes to make the toffee.
- Peanut butter lovers, rejoice: Nutter Butters, toffee, chocolate, and peanuts together are hard to beat.
- Makes a big batch: One tray gives you 24 pieces, perfect for sharing.
- Freezer-friendly: Make it now and freeze it for up to 3 months.
Equipment Needed
- 10x15-inch rimmed baking tray
- Aluminum foil
- Small saucepan
- Spatula
- Offset spatula
- Sharp knife
Key Ingredients
For the Toffee Base
Nutter Butter cookies: The star of the show! One 16-ounce package has 32 cookies, which is just right to fill a 10x15-inch tray when you fit them together like puzzle pieces. Once they're coated in toffee and chocolate, they become the most addictive Nutter Butter toffee.
Unsalted butter: Using unsalted butter keeps the toffee from getting too salty, so the Nutter Butters and the chocolate can shine.
Brown sugar: Melted into the butter, it bubbles into a rich, light amber toffee that soaks into the cookies and holds everything together.
For the Topping
Semi-sweet chocolate chips: Semi-sweet balances out the sweet cookies and toffee. A good-quality brand will melt into a smoother layer.
Peanuts: Chopped peanuts add extra crunch and double down on that peanut butter flavor.
Flaky sea salt: Just a pinch on top makes every bite taste a little like salted caramel.
Step-By-Step Instructions
Preheat your oven to 400°F and line a 10x15-inch rimmed baking tray with foil.
Lay the Nutter Butter cookies side by side on the tray so they fit together almost like puzzle pieces. The tighter they fit, the fewer gaps the toffee has to fill.
In a small saucepan over medium-low heat, melt the butter and stir in the brown sugar. Keep stirring until the sugar dissolves into the butter. Once the mixture starts to bubble, stop stirring and set a timer for 3 minutes. If you're worried about the sugar sticking, give it an occasional stir, but try to resist the urge and let the toffee work its magic. It will keep bubbling vigorously and turn a light amber color.
When the 3 minutes are up, pour the bubbling toffee over the cookies and use a spatula to smooth it over and cover them.
Bake for 5 minutes. Take the tray out and immediately sprinkle the chocolate chips over the top, then return it to the oven for 2 more minutes.
After those 2 minutes, the chocolate will be melted enough to spread into a smooth layer with an offset spatula or knife. Once spread over the toffee, sprinkle the chopped peanuts and flaky sea salt on top.
Let the tray cool to room temperature, then refrigerate to harden the chocolate. Once the chocolate is set, use a knife to cut it into pieces.
Make Ahead
This is a great treat to get done before the holiday rush. Make it up to 1 week ahead and keep it in the fridge, or freeze it for up to 3 months so you always have something sweet ready for unexpected guests.
Storage
Leftover Nutter Butter Christmas Crack can be stored in an airtight container in the fridge for up to one week, or frozen for up to 3 months.
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Nutter Butter Christmas Crack
Ingredients
- 1 16 ounce package Nutter Butter cookies (32 cookies in package)
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 and ½ cups semi-sweet chocolate chips
- ¼ cup peanuts, chopped
- pinch flaky sea salt
Instructions
- Preheat oven to 400℉. Line a 10x15 inch rimmed baking tray with foil.
- Line the Nutter Butter cookies side-by-side so they fit together almost like a puzzle piece.
- In a small sauce pan, over medium low heat melt the butter and stir in the brown sugar.
- Stir the sugar well so that it dissolves into the butter. Once you start to see the mixture bubble stop stirring and time it for 3 minutes. If you are worried the sugar is sticking you can stir occasionally but you should really resist the urge and let the toffee work its magic. It will continue to bubble vigorously and become a light amber color.
- Once the 3 minutes is up, pour the bubbling mixture over the cookies. Use a spatula to smooth over and cover the cookies.
- Place the tray in the oven for 5 minutes. Remove and immediately sprinkle with chocolate chips. Return to oven for 2 minutes.
- After the 2 minutes, the chocolate will be melted enough to spread into a smooth layer with an off set spatula or knife. Once the chocolate is spread over the toffee, sprinkle with chopped peanuts and sea salt.
- Let cool to room temperature and then place in the fridge to harden the chocolate.
- Once the chocolate is set use a knife to cut into pieces. Store in refrigerator for up to 1 week or the freezer for up to 3 months.
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