Christmas is just around the corner and you can see it everywhere. Most shops and houses are dressed up for Christmas. Strolling through social media, you come across photos of decorated houses & trees.
So I have been caught up in the Christmas spirit of the season, too.
This recipe is not a Christmas but I have associated it with Christmas because my mother made it for us one Christmas and since then it is not missing from every Christmas table.
It’s a very simple recipe, quick and easy with Schär‘s Snackers crackers. Amazing combination of the relatively salty of the crackers and the sweetness of the caramel/chocolate. But if you don’t like this combination, you only have to change these salty crackers with the Schär’s Crackers that are not salty.
Consider it as a winter recipe because it has a lot of butter. Of course, I am not deterred by this fact and I do it all year round.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Preheat the oven to 180°C/350°F fan mode.
Spread greaseproof paper on a large baking tray (mine is 38x42 cm/ 15”X 16 ½” inches and fits them exactly). If the pan is not made from aluminum, it is advisable to spread aluminum foil under the parchment paper. It helps to prevent them from burning.
Spread the crackers so as to cover all the baking tray.
In a non-stick saucepan put the butter, sugar, vanilla extract and bring it to a medium heat.
Stir constantly with a wooden spoon (for about 3-4 minutes) until the sugar melts and the caramel begins to form.
From the moment that the first bubbles appear, boil another 3 minutes and your caramel is ready.
Remove the caramel from the heat and spread, while it’s still warm, over the crackers, covering them. About 1 tsp. in each cracker.
Bake them in a preheated oven at 180°C/350°F fan mode for about 10 Minutes.
Sprinkle the crackers on top with the chopped couverture or truffle and leave them in the oven for another 5 Minutes so that the couverture melts a little.
Remove the pan from the oven and leave them aside to cool down well before trying them, otherwise you will burn your tongue.
Ingredients
Directions
Preheat the oven to 180°C/350°F fan mode.
Spread greaseproof paper on a large baking tray (mine is 38x42 cm/ 15”X 16 ½” inches and fits them exactly). If the pan is not made from aluminum, it is advisable to spread aluminum foil under the parchment paper. It helps to prevent them from burning.
Spread the crackers so as to cover all the baking tray.
In a non-stick saucepan put the butter, sugar, vanilla extract and bring it to a medium heat.
Stir constantly with a wooden spoon (for about 3-4 minutes) until the sugar melts and the caramel begins to form.
From the moment that the first bubbles appear, boil another 3 minutes and your caramel is ready.
Remove the caramel from the heat and spread, while it’s still warm, over the crackers, covering them. About 1 tsp. in each cracker.
Bake them in a preheated oven at 180°C/350°F fan mode for about 10 Minutes.
Sprinkle the crackers on top with the chopped couverture or truffle and leave them in the oven for another 5 Minutes so that the couverture melts a little.
Remove the pan from the oven and leave them aside to cool down well before trying them, otherwise you will burn your tongue.
- Be very careful to wait them to cool down well before trying them, because the caramel burns very much. I burn my tongue at the first time I cook them.
- Each oven bakes differently. My new oven is slower than the old one. The time I give each recipe is approx. Keep an eye on them as they bake and you’ll see if they take a little longer or a little less time.
Good Luck and Bon Appétit!!!
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