One taste of these amazing crackers and they’ll never leave your repertoire. Perfect as a special Christmas treat to have on hand – or as a scrumptious homemade gift.
100g square or rectangular plain crackers (You might use Salada, or for a gluten-free version try Orgran Toasted Buckwheat Crispibread)
225g butter, diced
¾ cup brown sugar
½ tsp ground spice
¼ tsp sea salt
2 tbsp liqueur of your choice
200g white chocolate, chopped
½ cup chopped pistachio and dried cranberry
Lightly grease a 38cm x 26cm swiss roll tin and line fully with baking paper, ensuring it comes up the sides of the tin to contain the caramel.
Preheat the oven to 180˚C.
Place the crackers in a single layer in the base of the tin, breaking them to fit if required.
Put the butter, sugar, spice and salt in a medium saucepan and bring to the boil, stirring to dissolve the sugar.
Add the liqueur and let it bubble up for 1 minute, stirring constantly until thick and glossy. Pour over the crackers, spreading evenly so they are all covered with caramel.
Bake for 8-9 minutes until bubbling and a good golden colour.
Remove from the oven and if they have displaced, gently push them down with a fork to an even layer. Scatter over the chopped chocolate and return to the oven for 1 minute, then spread the chocolate evenly over the crackers.
Sprinkle over your chosen fruit/nut topping and leave to set. Once cool you can refrigerate for faster setting.
Break into pieces and store in an airtight container for up to one week or if it’s warm, store in the fridge.
Originally published in Dish magazine, www.dish.co.nz
