Ingredients:
35 Square Crackers (salted ones like Salada Brand), You might need more, depending on the size of your sponge roll pan.
1 cup brown sugar, make sure you pack it well in the cup to fit the most in.
240 grams butter
1 teaspoon vanilla essence
2 cups chocolate chips
Method:
- Line a sponge roll pan with aluminium foil
- Heat your oven to 175 Celcius
- Place the square crackers in a single layer.
- Melt brown sugar and butter together to make the toffee (boil for around 3 minutes in a heavy bottom pan, stirring the whole time). Remove from heat and stir in vanilla essence.
- Pour caramel over the top of the crackers and spread evenly.
- Bake for 5 minutes. Caramel should be bubbling vigorously when removed.
- Sprinkle chocolate chips over the top and cover the pan with tin foil. Let this sit for 5 minutes.
- Remove tin foil and use a spatula to spread the melted chocolate.
- Sprinkle on any toppings you want.
- Let toffee set at room temperature until completely cooled, or chill in fridge for at least 2 hours.
- Peel foil from the bottom of the toffee and then use your hands to “crack” it or use a knife to cut into pieces.
This should keep in your fridge in an airtight container for around 2 weeks.
