Tigernut Easter Crack

ingredients

• Tigernut Flour Crackers (without the seasoning + a pinch of salt)

• 1/2 cup unsalted butter/dairy-free butter⁣

• 1/2 cup coconut sugar ⁣

• 1 teaspoon vanilla extract⁣

• 1/8 teaspoon fine sea salt⁣

• 1 cup mini eggs ⁣
  

instructions

1. Preheat oven to 200 degrees C. Line a 9x9 square baking pan with parchment paper or foil and spray with non-stick oil

2. Arrange crackers in a single layer, with no overlapping on the bottom of the pan. Break the crackers if necessary to fit around the edges.⁣

3. Combine the butter and sugar in a medium saucepan over medium heat, and bring to a boil, while stirring occasionally. Once boiled, reduce heat to medium low and allow to gently boil, while whisking vigorously for 3-4 mins, until the mixture is a rich brown caramel. ⁣

4. Remove the pot from the heat then immediately whisk in vanilla and salt. ⁣

5. Pour the hot caramel mixture evenly over all the crackers and spread evenly

6. Place the pan in the oven and bake for 5-6 minutes or until the caramel is golden and bubbling. Meanwhile, melt the chocolate in the microwave in 20-second increments, stirring well in between.⁣

7. Once the crackers are ready, let cool for 1-2 minutes until the bubbling stops.

8. Pour the melted chocolate on top and spread the chocolate evenly over the caramel. ⁣

9. Sprinkle evenly with crushed mini eggs ⁣

10. Place the pan in the freezer or fridge, for 1-2 hours, or until set. ⁣

11. Once ready, remove the pan from the freezer/fridge, lift the parchment paper out onto a cutting board. ⁣

12. Use your hands or a knife to break or cut into pieces. ⁣⁣

⁣