Crispbread Chocolate Biscuits
Very quick and easy chocolate biscuits based off Salada squares. You can also use almonds in place of walnuts.
Ingredients
Serves: 18
- about 35 crispbread squares (such as Salada(TM))
- 250g butter
- 1 cup packed brown sugar
- 1 cup dark chocolate chips
- 3/4 cup finely chopped walnuts
Directions
Preparation:10min ›
Cook:8min ›
Ready in:18min
- Preheat oven to 190 degrees C. Line a 20x30cm baking pan with foil and grease it well. Line the pan with crispbread squares.
- In a medium saucepan, melt the butter. Add the brown sugar and cook, stirring it until it dissolves. Bring to a boil and cook about 3 minutes, stirring constantly. Immediately pour mixture over the crispbread.
- Bake for 3 to 5 minutes or until the mixture starts to bubble. Spread the chocolate chips over the top. Let set for a minute. Spread the chocolate evenly when melted. Sprinkle with nuts. Let cool, then cut into bars.
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Reviews and Ratings
Global Ratings:
(71)
Reviews in English (63)
EXCELLENT!! I have made this recipe 3 times already since Thanksgiving. I found that if I break the crackers apart once the chocolate has set, but is not TOTALLY hard, they break into nice cracker squares. Also, my family does not eat nuts, so I substituted 1/2-3/4 cup Toffee Bits (found by the chocolate chip packages) on top of the chocolate layer. The bars turned out wonderfully tasty. - 19 Dec 2005 (Review from Allrecipes USA and Canada)
I have been making these for years. They are addictive at the very least! To those who don't like nuts, try using coarsly crushed pretzels. To those who complained about them being sticky - you need to boil the syrup longer. A shortcut here will yield a very chewy cookie. - 28 Dec 2006 (Review from Allrecipes USA and Canada)
These are really easy and delicious. I LIKE that they don't break up neatly bc they look more like "bark" that way. I added 1/2 cup more chocolate chips to make it very chocolatey. My only suggestion is to let the chocoloate chips sit for about 3-4 minutes before you try to spread them. - 14 Dec 2006 (Review from Allrecipes USA and Canada)