SNAX Christmas Chocolate Brittle

Line a 34x24cm slice tray with baking paper. Preheat oven to 160°C fan bake.

Arrange SNAX Crackers in a single layer over the tray, filling gaps with broken pieces if needed (caramel will cover any spaces). Set aside.

In a small saucepan, melt butter and brown sugar together over medium heat, stirring until dissolved. Once the mixture bubbles, cook for a further 2-3 minutes.

Pour the hot caramel evenly over the crackers, spreading with a spatula to cover.

Bake for 10 minutes - the caramel will bubble and thicken.

Remove from oven, then pour melted dark chocolate over the top, spreading evenly.

Sprinkle with festive toppings like Christmas sprinkles or crushed candy canes.

Leave to cool, then refrigerate for at least 2-3 hours until set.

Snap or cut into pieces and enjoy!