Caramel Crack

Caramel Crack

35 small square crackers (I used Salada and left them in big squares)

225g brown sugar

225g butter

250g Dark semi sweet chocolate  (Whittakers 62% Cocoa Dark Cacao)

Handful Pistachios chopped roughly or any other nut of your choice

Dried Raspberries crumbled optional

Flakey Sea Salt

Turn on oven at 180˙c Fan Bake

Line a baking tray 37cm x 24cm with baking paper and place crackers on top so they sit flat.

Melt brown sugar and butter in a pot and boil for 1-2mins.

Pour caramel over crackers and evenly spread.

Place in oven and cook for 10-12mins till a very dark brown.

Whilst caramel is cooking melt chocolate over a double boiler. 

Once caramel is cooked spread chocolate over the top and sprinkle nuts, dried raspberries and flakey sea salt on top.

(You could also chop chocolate finely or use small chocolate drops and spread over caramel whilst it is piping hot as it will melt too)

Set in fridge till hard then break up into gorgeous pieces.