Making it Fancy: Shiv's Christmas Crack

Styling by Payal, Shooting by Shivani & KOOK

I recommend cooling this candy overnight in the fridge since cooling in the freezer can cause the chocolate layer and the cracker layer to separate when you “crack” the candy. Freeze for 20 minutes before serving.

• 28 to 30 saltine crackers (about one sleeve, enough to line your tray)

• 220g packed dark brown sugar

• 225g unsalted butter

• 1/4 teaspoon Himalayan salt

• 280g dark or white chocolate

1. Preheat the oven to 200°C. Line your whole tray and edges with baking paper. Line the saltine crackers in a single layer on the bottom.

2. Add the brown sugar, butter and salt in a medium-sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, just until the mixture comes to a boil and starts to darken.

3. Pour the caramel over the saltine crackers. Spread evenly to coat the crackers.

4. Bake for 5 minutes. The caramel will be hot and bubbly.

5. Meanwhile, melt the chocolate: Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals, stirring between each cook time, until the chocolate has melted.

6. Once the crackers are done baking, remove from oven and allow to cool for 1 minute. Then pour the melted chocolate and spread evenly over the crackers.

7. Add your toppings.

8. Let the crackers cool to room temperature then move to the refrigerator and cool overnight.

9. Crack’ to any size before serving.