Snap

snap

Snap is the yummiest thing I have eaten all year and we have all gone mad for it. I haven’t made anything else in months.

Saladas (approximately half a packet). Saladas are a dry, slightly salty biscuit, about the size of a slice of bread. They are serrated and can be broken into four pieces.

1 Cup brown sugar

250gm butter

1 teaspoon vanilla essence

salt

200gm milk chocolate melts (I like Nestle)

200gm dark chocolate melts (again, stick with Nestle)

More salt

Line a large slice tray with baking paper. If you don’t have baking paper, don’t even think about making this recipe, as it is so sticky the washing up will put you off making it ever again.

Line the tray with Salada biscuits. Break them to fill the bottom of the tray as best they can.

Put the butter and brown sugar into a saucepan and melt, then bring to a simmer. Simmer for about five minutes, stirring the entire time.

Stir in vanilla essence, then pour and smooth the toffee over the Saladas. Sprinkle salt over the top of the toffee.

Bake in the over at 170 degrees Ceslius for about 15 minutes. Keep checking the mixture in case the toffee starts to burn (take it out of the oven before this happens. This is similar to my dad’s advice when he was teaching me to drive a car, “Stop before the bang.”)

Spread a combination of dark and milk chocolate melts over the top of the toffee, then smear it around evenly to create a marbled effect. Sprinkle more salt over the top of the chocolate and leave to set in the fridge, before breaking it up into pieces.

snap 2

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