Tuesday, November 29, 2011

Salada Choc-Caramel Brittle

Aw yeah....y'all said this was "Caramel Crack" (in more ways than one), and so I gave it a shot.  I approve.  It is not my favourite sweet indulgence, but I think it would be a party / house guest favourite, and it's eeeeeasy.  Here's the well-circulated North American recipe for "Saltine Toffee Cookies," as translated by an NZican.

  • Half a box of Salada crackers
  • 250g butter
  • 1 cup brown sugar
  • 1 teaspoon molasses (optional)
  • 2 cups milk chocolate buttons (one bag of Pams' ones)
  • A handful of chopped nuts (your choice)
  1. Preheat oven to a smidgen over 200 degrees C.
  2. Line a cookie sheet with shallow sides with the Salada crackers (one layer); small gaps are fine.
  3. In a saucepan, combine the butter, sugar and molasses.  Bring to the boil and allow to bubble away for 3 minutes.
  4. Immediately pour over Saladas, spreading to cover the crackers and tray completely.
  5. Bake for 5-6 minutes (I went a little over. first time. I don't recommend it).
  6. Remove from oven and sprinkle chocolate buttons across hot caramel surface.  Allow to rest for around 5 minutes, then spread the melted buttons to form a top layer.
  7. Sprinkle with chopped nuts of your choice.
  8. Allow to cool in fridge completely before breaking into pieces.  We also store ours in the fridge.
What do you think?  What do/would you add?
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