Chocolate caramel crack(ers)

Salty/sweet is a particularly satisfying combination. This toffee, which takes no time at all to make, hits that brief squarely. Consisting of a single layer of savoury crackers smothered in caramel, topped with dark chocolate and sprinkled with nuts (or not), it's made in one spectacular slab and then broken up into bite-size pieces. As the name suggests, it's insanely moreish and makes for great gifts - if only to save you from eating it all yourself.

Chocolate caramel crack(ers)
Adapted from a recipe by Smitten Kitchen

Be warned - this makes a lot!


125g Salada crackers (or any sort of lightly salted crackers, or Matzo - enough to cover the base of baking sheet in single layer)
8 oz unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups dark chocolate chips (or chopped dark chocolate)
1 cup toasted chopped almonds, pecans, walnuts or nut of your choice (optional)
Extra sea salt for sprinkling (optional - not necessary if you're using salted crackers)


Preheat the oven to 180C/350F. Line a baking sheet completely with foil, and then line the base of the foil with baking paper, cut to fit. 

Line the bottom of the baking sheet with crackers, covering all parts.  

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the crackers. 

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn (reduce the heat if you see this happening). 

Remove from oven and immediately cover with chocolate. Let stand five minutes, and then spread them evenly across the caramel with a spatula. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt (probably not necessary if you're using salted crackers).  

Once completely cool — you can speed this process up in the fridge — break it into pieces and store in a container.