- 220g vegan butter
- 220g light or dark brown sugar
- Roughly 40 salted crackers - Schar Gluten Free Cream Crackers work well
- 250g Ombar 72% Cacao (darker choc works better here, anything too sweet, paired with the toffee, might be a bit much!)
- Any additional toppings e.g. pistachios, pecans, candied ginger, glacier cherries, etc. or candy canes for a fun festive look!
Preheat oven to 180c. Line a large baking tray with baking paper and lightly spray with oil. Spread the crackers out on the baking paper in a single layer and set aside.
In a small saucepan, melt the vegan butter and brown sugar over medium-high heat. Bring to a rolling boil, then reduce the heat and continue to boil for 5 minutes (set a timer), stirring occasionally. Once 5 mins is up, quickly pour over the crackers and spread to cover completely.
Place in the oven and bake for 5 minutes. While it’s in the oven, chop your Ombar finely, and get your other toppings ready too.
Remove from the oven and immediately sprinkle the chocolate over the hot toffee. Leave to stand for 1-2 minutes until the chocolate is soft enough to spread evenly over the toffee.
Sprinkle your additional toppings evenly over the melted chocolate – the more the merrier!
Chill in the refrigerator for about 2 hours to harden. Once completely set, crack into chunks, share with friends, and enjoy!