This simple treat is the perfect combination of sweet and salty with its crispbread base and decadent layers of caramel and chocolate. The Christmas sprinkles add a festive touch.
Ingredients
6 Salada original crispbread
1 cup firmly packed brown sugar
125g unsalted butter, chopped
200g Woolworths milk cooking chocolate, chopped
200g Woolworths dark cooking chocolate, chopped
2 tbs Christmas sprinkles
Method
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease and line a 3cm-deep, 20x30cm lamington pan with baking paper, extending paper 2cm above edge on all sides.
Step 2
Arrange crackers, in a single layer, over the base of the prepared pan.
Step 3
Place sugar and butter in a saucepan over medium heat. Cook, stirring for 3 minutes or until mixture is smooth and melted. Bring to the boil. Boil for 1 minute or until thickened. Pour mixture evenly over crispbread in pan, spreading to cover. Bake for 5 minutes or until caramel is bubbling. Set aside.
Step 4
Place chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stirring with a metal spoon halfway through cooking, or until smooth. Pour over caramel and spread out evenly. Sprinkle with Christmas sprinkles. Chill for 2 hours or until set. Break into pieces. Serve.