Salted Caramel, Peanut Butter and Rocky Road Crackers

Preheat the oven to 180˚C.

Place the crackers in a single layer in the base of the tin, breaking them to fit if required.

Put the butter, sugar, peanut butter, vanilla and salt in a medium saucepan and slowly bring to the boil, whisking to dissolve the sugar to make a thick, glossy caramel. Reduce the heat to low and simmer for 1 minute, whisking constantly.

Pour the mixture over the crackers, spreading evenly with the back of a spoon so they are all covered with caramel. 

Bake for 8-9 minutes until bubbling and a good golden colour. Remove from the oven and if the crackers have displaced, gently push them down with a fork to an even layer.

Scatter over half of the chocolate, then all of the marshmallows and almonds, and finally the remaining chocolate. Return to the oven for about 1 minute to melt the chocolate. 

Remove from the oven and sprinkle over the candied orange and pistachios. Leave to cool and set. Once cool you can refrigerate for faster setting.

Using a very sharp knife, cut into pieces and store in an airtight container for 3-4 days or if it’s warm, store in the refrigerator.

*Look for whole roasted almonds in the loose bins section at the supermarket.