100 grams square or rectangular plain crackers (I used Salada, or for the gluten-free version I used Orgran Toasted Buckwheat Crispibread)
225 grams butter, diced
¾ cup brown sugar
½ teaspoon ground spice of choice (see examples above)
¼ teaspoon sea salt
2 tablespoons liqueur of choice (see examples above)
200 grams dark chocolate, chopped
½ cup chopped nuts and/or dried fruits (see examples above)
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 – but let’s be honest, who would have any left after a couple of days?