Crack Cookies
- Simple
- 0:40 plus around 2 hours chilling time
- 5 ingredients
Don’t underestimate the moreishness of these little beauties. We named them “crack cookies” for a reason. We were craving something crunchy, chocolatey and sweet...so these fiendish little guys were born. Bloomin' delicious plant-based cookie recipe that your family and friends will love you for. Don’t say we didn’t warn you.
Serves: 30
Ingredients
For the cookies
- 30 square or rectangular salted crackers (like saltines)
For the caramel
- 200g plant-based butter
- ½ tsp vanilla extract
- 200g soft brown sugar
- pinch of salt
- 1 tbsp water
For the garnishes (optional)
- handful blanched hazelnuts, almonds or peanuts
Before you start
Preheated oven to 180˚C, fan setting | Lipped baking tray with baking paper | Frying pan | Saucepan | Heatproof bowl that fits snugly into the saucepan without touching the bottom
Step 1
Prepare the cookie base
- Line a baking tray with baking paper, then lay out the salted crackers in a single layer to completely cover the base with minimal gaps
Ingredients
- 30 square or rectangular salted crackers (like saltines)
Step 2
Make the caramel
- Melt the plant-based butter in the frying pan, then mix in the water, sugar, and salt
- Cook over a medium heat and stir continuously for about 10 minutes until the caramel is thick and golden
- Stir in the vanilla extract
Ingredients
- 200g plant-based butter
- ½ tsp vanilla extract
- 200g soft brown sugar
- pinch of salt
- 1 tbsp water
Step 3
Bake the cookies
- Pour the caramel over the crackers and spread out evenly with a spatula
- Bake for 10 minutes, or until the caramel is soaked into the crackers and starting to set
- Leave to cool to room temperature
Step 4
Create the chocolate layer
- Add the chocolate chips or chopped chocolate to the heatproof bowl
- Add some water to the saucepan (shallow enough so that it doesn’t touch the bottom of the bowl), and bring to the boil until steaming
- Sit the bowl of chocolate in the saucepan, and remove the pan from the heat
- Let the chocolate in the bowl gently melt in the residual heat of the pan, stirring occasionally
- Pour the melted chocolate over the caramel and spread it out evenly across the top with a spatula
- Rough chop the nuts (if using) and sprinkle over the top, along with some flaky sea salt
Ingredients
- handful blanched hazelnuts
- almonds or peanuts
- 100g dark chocolate - broken into chunks or chocolate chips
Step 5
Chill down and serve
- Leave to cool to room temperature, then transfer to the fridge to chill until solid (minimum 2 hours)
- Break into bite-size pieces
- Try your best not to eat them all in one go!