| Chocolate crack |
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This is a great recipe. So quick to make and always popular.
This is what you will need. 1/2 packet Salada biscuits 1/2 cup unsalted butter 1/2 cup dark brown sugar 1/2 teaspoon vanilla extract 175g dark chocolate (70% is good) chopped into choc-chip size
Preheat oven to 175C. Line a lamington tray with foil or baking paper. Place Salada biscuits, salt-side up, side-by-side in the pan as tightly as possible. Heat butter in a saucepan over medium heat then add sugar and vanilla. Cook for about 5 minutes until mixture is darker brown and has begun to bubble. Remove from heat and pour over the biscuits in the tray, spreading evenly with a metal spatula. Bake the biscuits until mixture has begun to bubble (about 5 minutes). Remove from oven and place on a rack.
Sprinkle chocolate pieces evenly all over the hot biscuit slice.........
.........and spread carefully with a metal spatula, covering completely. Refrigerate until set then break into pieces to serve. No need to be precise. Go for shards of wonderful chocolatey, crunchy toffee tastes. If the weather is hot and humid (hello, Sydney!) keep refrigerated in a sealed container. |
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