- 9 Salada crackers, approx.
- 250g butter or butter substitute
- 1 cup brown sugar
- Sea salt flakes
- 1/2 teaspoon vanilla
- 250g chocolate of your choice, chopped small
- 1 cup toasted flaked/chopped nuts or non-nuts, sea-salt flakes, pumpkin seeds, granola, dried cranberries, mini marshmallows, whatever floats your boat – healthy or not
Preheat oven to 180°c.
Line a baking tray with baking paper and add broken-up Saladas.
Combine the sugar and butter in a saucepan over medium heat, stirring, until it starts to boil. Stir it constantly and keep it simmering for 3 minutes until thick.
Take it off the heat and stir in the sea salt and vanilla. Pour this over the Saladas and bake for 10 minutes.
Take the tray out of the oven and sprinkle the chopped chocolate over the biscuit mix. Leave for five minutes, then spread the now melted chocolate and dot it with the toasted nuts, etc.
Cool it in the fridge or freezer, then just crack it into bite-sized pieces, or cut it neatly if you’re posh.
No need to tell you how to store it (it won’t last). Enjoy with fellow educators and keep away from your students (or the afternoon could get hectic).