Συνδυασμός αλμυρής καραμέλας & σοκολάτας σε μια πάρα πολύ εύκολη & γρήγορη συνταγή. Όχι μόνο για τα Χριστούγεννα, αλλά και για όλο το χρόνο.
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.
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