SALTED CARAMEL ‘CRACK’
1 x 250g pack Salada biscuits 200g butter
185g (1 cup) soft brown sugar 1 tsp vanilla extract
Generous pinch of salt
200g dark chocolate, chopped 50g slivered pistachios
15g dried raspberries
1 Rummage through your baking trays to find one that will fit three Salada crackers in one direction and four in the other. You can of course snap them to fit if you can’t find quite the right tray, but this is the sort of surface area you’re after. Line your chosen tray with foil and then baking paper, and lay out Saladas in a single layer.
2 In a saucepan, melt butter and sugar together over medium heat, then cook, stirring occasionally, for about 5 mins (caramel should be thick and gloopy, and bubbling away sullenly). Stir in vanilla and salt. Take caramel off heat and pour over Saladas. Smooth with a palette knife or spatula if you have one (if you don’t, get one immediately – for real, it will change your life). Also, this would be an awesome time to remember that you forgot to preheat the oven. All is not lost: jack it up quickly – 180˚C (160˚C fan).
3 Now, into the oven with the lot for 15 mins, or until the caramel has darkened to a deep gold. Keep an eye on it, as the caramel can quickly turn. When it’s a good dark colour, remove from oven and allow to cool for a few minutes, then sprinkle chocolate over toffee. As chocolate melts, use spatula to spread it out evenly – this is extremely satisfying. While chocolate is still soft, sprinkle over pistachios and raspberries.
4 Allow salted caramel ‘crack’ to cool (not in the fridge, please), then snap into pieces and store in an airtight container. #