Salted Caramel Cracker Slice

Labelled Slice

My Salted Caramel journey continues with this absolutely gorgeous, mouth watering slice!

‘Oh my goodness’ were the words silently swirling around in my head when I sampled a piece of this slice recently. My next thought was ‘I have to make this’. I never got to trace the slice back to the creator on the day but with some online detective work I have been able to put together a recipe that works deeeeliciously well and tastes very much the same as the one I sampled.

The bonus my lovelies is that it is conveniently easy to make using only 6 ingredients. You’ll have it whipped up and ready to set within about 15 minutes & ready to eat within the hour, how’s that?

Salada bics

Sugar and butter

Boiling Caramel

ready for the oven

Post oven

Chopped Choc

Scatter choc

Spreading after 1 minute in oven

Roasting alomonds with ground salt flakes

Ready to set

Cut slice

Yum Enjoy!!!

You will need:

7 full sheets of plain Salada Crackers (each sheet consists of 4 small squares)

250g butter

1 cup brown sugar

200g dark chocolate, roughly chopped

50g Flaked almonds

1/2 teaspoon ground salt flakes

Method

1. Preheat the oven to 190C.

2. Line a 24cm x 30cm (or similar size) shallow baking tray with baking paper. Place the crackers in the base of the tray without overlapping, so they cover the base, carefully cutting them with a sharp knife to fit if required.

3. Melt the butter and sugar in a saucepan over a medium heat, stirring well until it boils and is combined. Remove from the heat and pour immediately over the crackers, spreading it evenly over the top. Place in the oven for 8-10 minutes or until bubbling all over and the caramel is starting to darken (keep a close eye on it so it doesn’t burn).

During this time you can also pop the almonds in the oven to lightly roast, just line a separate baking tray with baking paper, scatter the almonds on a baking paper lined tray and sprinkle the ground salt flakes over the top. Pop tray in the oven and roast almonds 3-5 minutes.

4. Remove slice from the oven and sprinkle over the chocolate, then return to the oven for another minute or until the chocolate has melted enough to spread. Using a spatula or knife, spread the chocolate evenly.

5. Sprinkle the roasted almonds over the top and let slice cool to room temperature then place in the fridge for 1-2 hours to set completely.

6. Once slice is set cut into wedges and store in an airtight container in the fridge for up to 1 week.

NOTE: the baking tray you end up using may require a few more or less crackers, just have a few on standby incase, also good to have a few extras to allow for breakage of biscuits.

So there you have it, a delightful little slice to satisfy any sweet tooth! I hope you all enjoy it as much as my family, friends and I did, ENJOY!

Next up on the Blog will be Chicken & Bean Enchiladas! Zadada and I got cooking in the kitchen recently and came up with these tasty little Morsels!

Chicken and Bean Enchiladas

Stay tuned for the recipe and creation process this weekend………

Until then,

Zamamabakes

(Visited 14,750 times, 2 visits today)

Labelled Slice

My Salted Caramel journey continues with this absolutely gorgeous, mouth watering slice!

‘Oh my goodness’ were the words silently swirling around in my head when I sampled a piece of this slice recently. My next thought was ‘I have to make this’. I never got to trace the slice back to the creator on the day but with some online detective work I have been able to put together a recipe that works deeeeliciously well and tastes very much the same as the one I sampled.

The bonus my lovelies is that it is conveniently easy to make using only 6 ingredients. You’ll have it whipped up and ready to set within about 15 minutes & ready to eat within the hour, how’s that?

Salada bics

Sugar and butter

Boiling Caramel

ready for the oven

Post oven

Chopped Choc

Scatter choc

Spreading after 1 minute in oven

Roasting alomonds with ground salt flakes

Ready to set

Cut slice

Yum Enjoy!!!

You will need:

7 full sheets of plain Salada Crackers (each sheet consists of 4 small squares)

250g butter

1 cup brown sugar

200g dark chocolate, roughly chopped

50g Flaked almonds

1/2 teaspoon ground salt flakes

Method

1. Preheat the oven to 190C.

2. Line a 24cm x 30cm (or similar size) shallow baking tray with baking paper. Place the crackers in the base of the tray without overlapping, so they cover the base, carefully cutting them with a sharp knife to fit if required.

3. Melt the butter and sugar in a saucepan over a medium heat, stirring well until it boils and is combined. Remove from the heat and pour immediately over the crackers, spreading it evenly over the top. Place in the oven for 8-10 minutes or until bubbling all over and the caramel is starting to darken (keep a close eye on it so it doesn’t burn).

During this time you can also pop the almonds in the oven to lightly roast, just line a separate baking tray with baking paper, scatter the almonds on a baking paper lined tray and sprinkle the ground salt flakes over the top. Pop tray in the oven and roast almonds 3-5 minutes.

4. Remove slice from the oven and sprinkle over the chocolate, then return to the oven for another minute or until the chocolate has melted enough to spread. Using a spatula or knife, spread the chocolate evenly.

5. Sprinkle the roasted almonds over the top and let slice cool to room temperature then place in the fridge for 1-2 hours to set completely.

6. Once slice is set cut into wedges and store in an airtight container in the fridge for up to 1 week.

NOTE: the baking tray you end up using may require a few more or less crackers, just have a few on standby incase, also good to have a few extras to allow for breakage of biscuits.

So there you have it, a delightful little slice to satisfy any sweet tooth! I hope you all enjoy it as much as my family, friends and I did, ENJOY!

Next up on the Blog will be Chicken & Bean Enchiladas! Zadada and I got cooking in the kitchen recently and came up with these tasty little Morsels!

Chicken and Bean Enchiladas

Stay tuned for the recipe and creation process this weekend………

Until then,

Zamamabakes

(Visited 14,750 times, 2 visits today)

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10 Comments on “Salted Caramel Cracker Slice

  1. My gosh, I never would have thought to use saladas, but they seem to work so well!

    Reply
    1. Dannielle

      They are brilliant Malinda. Hope you get to try it out. :)

      Reply
  2. Oh gosh this looks good! What a genius idea! The saltiness and carameliness would be divine! Can’t wait to try it out :-) ! Thank you so much for linking up with our Fabulous Foodie Fridays party and sharing your foodie love around! xx

    Reply
    1. Dannielle

      Thank you so much for inviting me to the party!!

      Reply
  3. Gotta love a dessert that you can whip up quickly, letting you enjoy it sooner! This looks delish!

    Reply
    1. Dannielle

      Couldn’t agree with you more house in Tillford! Thanks for stopping by.

      Reply
  4. Ooh I discovered these a couple of years ago and they are amazing! A hit with everyone and a little too “easy” to eat! Thanks for the reminder!

    Reply
    1. Dannielle

      So good and as you say way to easy to eat but I wouldn’t have it any other way.
      Glad to be of service lovely lady xx

      Reply
  5. Pingback: Salted Caramel Chocolate Chip Crumble Slice zamamabakes.com

  6. Pingback: Salted Caramel Cracker Slice – Only 5 Ingredients | mummatopia

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