Nutter Butter Christmas Crack
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.
Servings: 24 servings
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.