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Preparation
in 30 minutes
Cooking
in 15 minutes
Temperature
200 °C
- Preheat the oven to 200 C.
- Take out a small baking sheet or baking mold, line it with parchment paper.
- Place the biscuits in an even layer, you can make two layers on top of each other if you want
- Boil the butter and the brown sugar in a saucepan.
- Let simmer for a couple of minutes into a thick caramel sauce.
- Pour the sauce over the biscuits in the mold and spread it out carefully.
- Put the mold in the oven for 5 minutes.
- Take out. Break the chocolate into pieces and melt over a water bath or in the microwave.
- Pour the melted chocolate over the caramel and spread evenly with a knife.
- Decorate with crushed Digestive biscuits and a little flake salt.
- Allow the cracker to cool to room temperature and then set it in the refrigerator to solidify completely.
- Take out and break the crack into pieces. Enjoy!
Ingredients
200
g
100
g
butter
100
g
brown sugar
250
g
baking chocolate
For the decoration:
a little bit of
salt flakes
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No rice added
No sesame added
No soya added
No yeast added
Wheat free
Vegetarian
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in this recipe
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