Crack Cookies
Prep time
Cook time
Total time
Serves: 8-10 serves
  • 125g Premium or Saltine crackers (½ a box)
  • 180g butter
  • 180g brown sugar
  • 50g dark chocolate buttons, I like to use Lindt 56%
  • 65g pecan pieces, lightly toasted
  1. Find a baking pan (it must have sides) that's going to fit all those Premiums in a single layer - 30cm x 30cm (12" x 12") or whatever else that will fit. If your pan is a bit too big, scrunch up some aluminium foil and pad in the empty spaces to stop the premiums moving around. You don't need to line the pan with baking paper.
  2. Preheat oven to 200C.
  3. In a saucepan over medium heat, melt the butter and sugar, stirring until all the butter has melted. Stop stirring and allow the caramel mixture to bubble - watch it carefully so that it doesn't burn.
  4. Use a spatula to spread the caramel mixture evenly over the crackers.
  5. Bake for 5-6 minutes until the caramel has large bubbles, and has slightly darkened around the edges.
  6. Remove from the oven and top with chocolate buttons. They will start to melt, so use a spatula to make sure the chocolate is spread over the whole layer.
  7. Top with pecans, break into serving size pieces and try not to eat them all at once.
Recipe by A Kitchen Cat at