Salted crackers : saltines, matzos or Doriano Italian Crackers (I use the Doriano)
8oz unsalted butter
8 oz light brown soft sugar
1/2 a teaspoon of vanilla essence
And here is my slight variation I used milk chocolate instead of dark and about 10 oz not the recommended 8oz!
Preheat oven to 180c (350F) or gas 4/5
Line a deep baking tray with foil (have the foil up the sides a bit) then line the foil with non stick baking parchment. This helps getting the finished product out of the tin and saves much scrubbing!!
Cover the base of the tin in a single layer of crackers.
Melt the butter in a heavy based pan then add the sugar and stir until melted together.
Bring to the boil, keep stirring
Boil for 3-4 minutes, keep stirring!!
Remove from heat, quickly add the vanilla essence and stir through, then spread over the crackers evenly.
Put it into the oven for 10-15 mins checking in case of burning towards the end.
Meanwhile melt the chocolate.
Remove from the oven and wait for the mixture to stop bubbling and pour/spread over the chocolate.
Allow to cool then refrigerate to completely cool and solidify.
Break into pieces and serve!
It will keep for up to a week in a airtight tin….. If it gets chance!!