Sandra Posted December 7, 2022 Report Share Posted December 7, 2022 1x 250grpack of Salada Biscuits 200grms Butter 185grm (1 cup) soft brown sugar 1 tsp vanilla essence Generous pinch of salt 200gr dark chocolate chopped Turn oven to 180 degrees. Line a baking tray (approx 300x250cm) with foil then baking paper. Lay out Saladas in a single layer to fit the tray. The Caramel - melt the butter and sugar together in a saucepan over medium heat, stirring occasionally for about five minutes until it is thick and "gloopy". Stir in vanilla and salt. Take the caramel off the heat and quickly our it over the Saladas. Smooth with spatula. Put tray in oven for 15 minutes until the caramel has darkened. Remove from oven and cool for a few minutes, then sprinkle the chopped chocolate over the toffee. As the chocolate melts spread it evenly over the base. (Some cut up pistachios sprinkled on top can be a festive addition). Allow your "Crack" to cool then snap into pieces - any odd shape will do and store in an airtight container in the frig. ENJOY!! Sorry, there is no photo, I made this recipe for the Christmas gathering at Ruberns Lagoon last week and it disappeared before I had a chance to take a photo. 4 1 Quote Link to comment Share on other sites More sharing options...
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