Ingredients
6 Arnott’s Salada Originals
1 cup brown sugar
125g butter, chopped
2 x 180g blocks dark chocolate, melted
Sprinkles, to decorate
Sprinkles, to decorate
Instructions
- Preheat the oven to 180ºC / 160ºC for fan forced. Line a slice tray (20x30cm) with baking paper. Place the Saladas into the prepared tray (mine was a little small, so I cut off some edges).
- In a small saucepan over medium heat, combine the brown sugar and butter. Stir until the butter melts, and then bring to the boil. Cook, stirring, until it thickens (this should take around 30 seconds).
- Pour the sugar/butter mixture over the prepared Saladas, and pop into the oven to bake for 5 minutes (or until bubbling). Remove from the oven.
- Pour the melted dark chocolate over the Saladas, and smooth over using the back of a spoon. Top with sprinkles (or your decoration of choice) and place in the fridge to set.
- Once set, crack the slice by chopping roughly with a sharp knife. You’ll want to brreak into bite size pieces, because it’s very sweet!