Description
A sweet and minty treat combining the crunch of Salada crispbread with layers of chocolate, minty flavor, and a holiday-themed green hue. Perfect for sharing or gifting during the holiday season.
Ingredients
Scale
- 6 Arnott’s Salada Original crispbread
- 160g (1 cup, lightly packed) brown sugar
- 125g salted butter, chopped
- 2 x 180g pkts white chocolate, finely chopped
- 2 x 180g pkts dark chocolate, finely chopped
- 1 tsp peppermint extract
- Green liquid food coloring, to tint
- 185g pkt Darrell Lea Minty Crunchy Chocolate Balls
Instructions
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Arrange the Arnott’s Salada Original crispbread in a single layer on the tray.
- In a small saucepan over medium heat, combine the butter and brown sugar. Stir constantly until melted and smooth.
- Pour the melted mixture over the crispbread, spreading evenly. Bake for 10 minutes until bubbly and golden.
- Melt the white and dark chocolate in separate bowls. Stir the peppermint extract into the white chocolate and tint with green food coloring.
- Pour the dark chocolate over the caramelized crispbread, followed by the green peppermint white chocolate.
- Top with Darrell Lea Minty Crunchy Chocolate Balls.
- Refrigerate until firm, then break into pieces and serve.
Notes
The recipe can be made a few days ahead and stored in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Christmas Dessert
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Choc-mint Christmas Crack