Serves 8
Ingredients
- 1 pack crackers (cream crackers, Tuc, Italian crackers, the important thing is that they are as rectangular as possible so you won’t have to fill in any gaps)
- 225g unsalted butter
- 250g white caster sugar or a mix of dark brown and caster sugar (I did half-half)
- 250g chocolate chips (mix of dark and extra dark)
- Preheat oven to 180°C. Line 2 34 x 20cm cake tins with kitchen foil. Melt the butter and sugar in a sauce pan, stirring from time to time. Once it starts boiling, cook for 5 minutes until the sugar starts to caramelise lightly.
- Meanwhile, place the crackers as tightly as possible in the pan, facing up. If necessary, break some and use them to fill in the gaps. Spoon the melted butter and sugar over the crackers, spreading it everywhere over the tin. You might need to reheat the pan at the end so it stays liquid enough to spread.
- Bake for 5 minutes or until the crackers start to become brown. You can put the two tins on separate shelves. Be careful, as it can go quickly from light golden to dark brown! Once the crackers are cooked, remove from the oven and sprinkle with the chocolate chips. Wait 20 seconds for the chocolate to melt, then spread it evenly to cover the crackers.
- Leave to cool entirely, then refrigerate overnight. Once the crackers are hard enough, break in pieces and serve.