"Ok, my last year's version is kinda loaded and it involves Oreo cookies, candy canes, and gingerbread men!! And... I almost ate my fingers! Spiced, sweet, salty, gooey caramel, crunchy, with that peppermint punch. Plus, it's topped with mini pretzels and flaky salt. Sold!?"
Gingerbread Christmas Crackle Candy
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A Note from Feedfeed
The magic of this confection begins with a blend of butter and brown sugar, creating a toffee-like glaze that bathes a layer of gingerbread cookies. Sprinkle in the seasonal joy with crushed candy canes, the crunch of mini pretzels, and Oreos, and a hint of sea or flaky salt for that perfect balance. As the chocolate sets, break this holiday confection into shareable pieces, or wrap it up for a delightful homemade gift.
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- Recipe Card
Prep time: 10mins (45 chill time)
Cook time: 10mins
Serves or Makes: 6 servings
Recipe Card
ingredients
- 23 homemade or store-bought gingerbread cookies
- 2 sticks unsalted butter, at room temperature
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- Dark and milk chocolate (bars or morsels)
- Crushed candy canes
- Oreos (whole and pieces)
- Mini pretzels (whole and pieces)
- Flaky salt (optional)
Method
Step 1
Preheat the oven to 350°F.
Step 2
Place the gingerbread cookies on the baking tray lined with parchment paper.
Step 3
Add the butter and brown sugar to medium pot and bring to boil over medium heat, occasionally stirring (do not boil).
Step 4
Take off heat and pour over the cookies. Bake on medium rack for 10 minutes.
Step 5
Take out the oven and add the chocolate pieces and morsels. Leave them to melt for 5-10 minutes, then evenly spread out with offset or silicone spatula.
Step 6
Add crushed candy canes, pretzels, Oreos, sea/flaky salt right away while the chocolate is still wet.
Step 7
Freeze for 15-20 minutes or refrigerate for 30-45 minutes (until set), break into pieces, gift or enjoy!