caramel Christmas crackers
- 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
- Preheat oven to 190C/370F bake setting.
- 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.
- 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.
- 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.
- 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!).
- 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.
- 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.