Chocolate Saladas

    8 hours 21 minutes

    Here's a creative use for saladas that will have people begging for the recipe - baked with glaze and chocolate.

    240 people made this

    Serves: 12 

    • 36 small salada squares
    • 250g butter
    • 1 cup (150g) packed light brown sugar
    • 1 cup dark chocolate chips
    • 1 cup milk chocolate chips
    • 1 cup (125g) blanched slivered almonds

    Preparation:15min  ›  Cook:6min  ›  Extra time:8hours chilling  ›  Ready in:8hours21min 

    1. Preheat oven to 200 degrees C. Cover a baking tray with aluminium foil and line saladas on foil.
    2. Combine butter and brown sugar in a saucepan. Stirring constantly, bring to a boil and boil for 3 minutes. Pour over saladas to cover completely.
    3. Bake for 5-6 minutes, watch carefully. Remove baking tray from oven, place it on oven door and sprinkle chocolate chips over baked saladas. When chocolate gets soft, spread over saladas with back of a spoon. Sprinkle slivered almonds on melted chocolate. Place in refrigerator for at least 8 hours. This recipe freezes well.

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    Reviews in English (178)


    I made these last night to test before taking them to a cookie exchange. Husband and Son went crazy and can't believe how much they taste like Almond Roca Candy. I wanted something quick, easy and different. These are it! Here is what I did and it made 3 dozen cookies. I lined a cookie sheet with tinfoil and sprayed a little bit of Pam on foil, used Club Crackers, light brown sugar, Land of Lakes butter,Nestle Tollhouse semi-sweet morsels (chopped-melts quicker)and slivered almonds(chopped). When brown sugar and butter were cooking I stirred mixture constantly for 3 minutes at a low boil. I then put sugar mixture in a measuring cup so it would be easier to pour on crackers. Put them in the oven for about 5 minutes, if you see the sugar mixture bubble on the crackers, don't worry it is ok. I take them out of the oven once or twice to push the crackers back in a square with a spatula. I pull them out of the oven and add the chopped morsels, put them back in the oven, turn off the oven and wait 4-5 min for chocolate to melt. I spread chocolate with spoon, add chopped nuts and refrigerate about 4-5 hours, or freeze for 1 hour. I then cut them into 36 squares with a pizza cutter and it works perfectly.  -  15 Dec 2007  (Review from Allrecipes USA and Canada)


    YUMMY! I made these to include in the cookie trays I put together to give out as gifts. I had to HIDE them from my husband so that I would have enough for the trays! I used club crackers rather than saltines but otherwise followed the directions exactly. The first batch I made turned out perfectly. I must not have boiled the toffee long enough for the second batch because I ended up with a very sticky mess the second time. It's very important to start timing the 3 minutes when the mixture comes to a good boil.  -  21 Dec 2007  (Review from Allrecipes USA and Canada)


    Yummy! So easy. Instead of waiting 8 hours to eat (who could do that?), I popped the tray in the freezer for about a half hour and it did the trick.  -  18 Jul 2007  (Review from Allrecipes USA and Canada)