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Fairy bread rocky road crack recipe
Fairy bread rocky road crack recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Fun and colorful dessert with nostalgic fairy bread vibes, featuring crunchy crackers, chewy marshmallows, and sweet white chocolate. Topped with salty saladas for a perfect balance. Easy to customize with nuts, fruits, or candies.
Ingredients:
  • 8 Arnott’s Salada Original crackers
  • 160g (1 cup, lightly packed) brown sugar
  • 125g butter, chopped
  • 2 x 180g pkts white chocolate, coarsely chopped
  • Natural pink food colouring, to tint
  • 50g (3/4 cup) Rainbow Mallows
  • Coles Rainbow Sprinkles, to decorate
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Line a 20 x 30cm slice pan with baking paper, leaving an overhang on two sides. Place 6 crackers in a single layer on the bottom of the pan.
  • In a cozy saucepan, let sugar and butter dance over medium heat until the butter melts and the mixture becomes one. Bring it to a boil, stirring all the while, for 30 seconds until it thickens. Take it off the heat to enjoy the sweet victory.
  • Spread the sugary mixture over the crackers in the tray and bake until bubbly, for about 5 minutes. Let it cool at room temperature for around 20 minutes before proceeding.
  • In a microwave-safe bowl, heat the chocolate on MEDIUM, stirring every minute until melted. Stir in pink food coloring to tint.
  • Drizzle the chocolate over the sugar mixture and use a palette knife to create a smooth surface. Sprinkle on the mallows and colorful sprinkles. Break the 2 remaining crackers into small pieces and scatter them over the top. Chill in the fridge for 20 minutes until firm.
  • Transfer the mixture from the pan to a cutting board and slice into squares or shards for serving. Check out our instructional video for guidance on preparing our delectable Fairy bread rocky road crack recipe.

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