I'm not a food blogger, I never will be, mainly because I don't like to cook and my way of "plating" a meal is to slop it in and yell "Grubs Up" which means Dinner is served. I'm not sure if that is Australian or universal but that's my way. Luckily for the rest of the family Julian loves cook and takes great care and pride with his dishes. I do love to make sweet treats for the kids from time to time and when I saw Mary from Sweet Little Bluebird post her Sweet and Salty bark I knew I had to try it.
Recipe here at Sweet Little Bluebird
But being on the south side of the hemisphere and the metric system, ingredients are a little different as are weights and measurements, so with the permission of Mary, I have reworked it for what I used.
Sweet and Salty Bark
For the Base
- 1/2 a pkt Salada Biscuits (about half a packet but use whatever fits your tin, I used a lamington tin)
- 3/4 cup Brown Sugar
- 200 gr of Butter
- 1 tsp of Vanilla Essence
- 375gr Packet of White Chocolate buttons
- 1/2 a cup of crushed Pretzels
- 1 pkt of mini M&M's
- 1/2 tsp of Sea Salt
Pre heat oven to 180 Celsius
Line a Lamington tin with foil and spray with cooking spray
Spread the Saladas to cover the tray
Place the brown sugar and butter in a pan on medium and bring to the boil, stirring constantly for about 3 minutes
Take it off the heat and add the vanilla essence and pour over the top of the Saladas
Bake for 10 minutes
As soon as it's out of the oven, place the white chocolate buttons on top and spread out as they melt.
While the chocolate is still soft, add the toppings.
Then set in the fridge for about 20-30 minutes or until hard.
Cut into small squares and wonder why this hasn't been in your life till now!!!!
She ain't pretty but she's might tasty, I wish I had have snapped a photo Max with toffee running down his chin as he clapped while he ate it...disgusting, funny and priceless! Also don't forget to go over to Sweet Little Bluebird and see Mary's other topping ideas here
Thanks for reading,