Crack Cookies

0:40 plus around 2 hours chilling time

Don’t underestimate the moreishness of these little beauties. We named them “crack cookies” for a reason. We were craving something crunchy, chocolatey and 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.

Start cooking ➞




For the cookies

<item-todo-done>30 square or rectangular salted crackers (like saltines)<item-todo-done>

For the caramel

<item-todo-done>200g plant-based butter<item-todo-done><item-todo-done>½ tsp vanilla extract<item-todo-done><item-todo-done>200g soft brown sugar<item-todo-done><item-todo-done> pinch of salt<item-todo-done><item-todo-done>1 tbsp water<item-todo-done>

For the chocolate layer


For the garnishes (optional)

<item-todo-done> handful blanched hazelnuts, almonds or peanuts<item-todo-done>

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

  • 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

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

**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

**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

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!
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