Australian House & Garden - - ENTERTAINING -

Serves 10

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. #

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