Lily’s Christmas Crack Recipe

Ingredients 

• 6 Arnott’s Salada Original Crispbread
• 170g brown sugar
• 125g salted butter, chopped
• 2 x 180g blocks dark chocolate, melted
• Seasonal toppings! (to your taste – M&Ms, sprinkles, candy canes)

Cooking Instructions 

1. Preheat oven to 180 degrees. Line a large baking with baking paper and place Saladas over the base in an even layer.
2. Combine the sugar and butter in a small saucepan over medium heat. Stir as butter melts and sugar dissolves until the mixture is smooth. Bring to the boil and cook for 30 seconds until the mixture has thickened.
3. Pour mixture over the Saladas. Place in the oven for 3-5 minutes until the surface is bubbling. Set aside to let cool.
4. Melt chocolate and chop or prepare toppings of your choosing. Pour chocolate over the surface of the Salada tray. Sprinkle toppings. Leave in the fridge to cool. To serve, remove from tray and chop into large shards. Store in the fridge in an airtight container.