This recipe comes from renowned caterer Tina Duncan, Christchurch.
- 1/2 packet Salada crackers
- 250g butter
- 1 cup packed brown sugar
- 400g dark chocolate chips
Preheat oven to 180 C. Line a 25cm x 30cm slice pan with baking paper and then a single layer of salada crackers. Place butter and sugar in a small saucepan and stir over a gentle heat to dissolve sugar. Bring to the boil for 2-3 minutes. Pour caramel over the crackers and then bake for 12 minutes until a rich golden but take care not to burn. Remove from the oven and sprinkle with chocolate chips. Allow to cool and set before cutting into pieces.