100 grams square or rectangular plain crackers (I used Salada. For a gluten free version use Orgran Toasted Buckwheat Crispibread)
225 grams butter, diced
¾ cup packed brown sugar
⅓ cup chunky or smooth peanut butter (I used Pics)
1 teaspoon vanilla extract
¼ teaspoon sea salt
150 grams white marshmallows, roughly chopped
150 grams whole skin-on roasted almonds*, roughly chopped
200 grams good dark chocolate, roughly chopped
¼ cup candied orange thinly sliced, to garnish
¼ cup pistachios, finely chopped
38 x 26cm swiss roll tin, lightly greased and fully lined with baking paper up the sides of the tin to contain the caramel
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.