caramel Christmas crackers

caramel Christmas crackers

Ingredients:

  • 100g plain salted crackers (I used Salada)
  • 225g butter
  • 3/4 cup brown sugar
  • 250g dark chocolate melts (I used a whole mix of dark, white and milk for my second batch)
  • TOPPINGS: I went for freeze-dried raspberries and store-bought meringue on all my batches, omitting nuts for sugar pearls for a nut-free version, and sprinkling toasted pistachios and hazelnuts on my other variations. I think it could be great to do a deconstructed rocky-road version with chopped marshmallows, glace cherries and salted peanuts, however 100% go wild with any fruit/nut combination you fancy

Directions:

  1. Preheat oven to 190C/370F bake setting.
  2. Line a shallow 22x33cm (so the recipe specifies, I really just use what I have on hand and fit the crackers accordingly) baking tray (but not a cookie sheet or you will have ++caramel mess) with baking paper, greasing it a little beforehand to secure the paper.
  3. Arrange the crackers along the bottom of the tray so it is evenly covered with no double ups. Break the crackers so they fit to do this.
  4. Melt the butter and brown sugar over medium heat in a small saucepan, stirring frequently until it starts to dissolve entirely and bubble up a bit.
  5. Pour the caramel over the crackers as evenly as possible – use a spatula to spread it out if needed. Place the tray in the oven for 10 minutes, until the caramel starts to bubble and get a nice darkened tan on it (watch frequently at the end so as to ensure it doesn’t burn!).
  6. Remove from the oven, and scatter the chocolate melts (or chopped chocolate) atop the cooked caramel and return to bake for 1 minute or so. This melts the chocolate so it can easily be spread with the spatula for a smooth surface.
  7. Sprinkle your toppings and admire your impending festive artistic deliciousness. Leave to cool (the fridge unsurprisingly speeds up this process) before roughly cutting into uneven triangles.
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