Peanut Butter & Gingerbread Christmas Crack

Peanut Butter & Gingerbread Christmas Crack


1 sleevesalted soda crackers (30 crackers)
1 cupunsalted butter (250 mL)
1 cuppacked brown sugar (250 mL)
2 tspgingerbread spice (10 mL)
1 tspvanilla extract (5 mL)
1/4 tspsalt (1 mL)
1 pkgHERSHEY’S CHIPITS REESE Peanut Butter Chips (300 g)


    1. Preheat oven to 375°F (190°C). Line 13- x 9-inch (33x23 cm) cake pan with parchment paper. Place crackers on top of parchment in single layer.

    2. Combine butter, brown sugar, gingerbread spice, vanilla and salt in saucepan set over medium heat; bring to boil. Boil for 3 minutes. Pour mixture immediately over crackers.

    3. Bake for 5 to 8 minutes or until golden brown and bubbling; remove from heat. Sprinkle immediately with peanut butter chips; let stand for about 5 minutes or until melted. Smooth top. Cool completely and break into pieces.

    Makes 24 servings.

    TIP: Package Christmas Crack in cellophane or tins for gift-giving.

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