Method

Preheat the oven to 190C.

Line a 22cm x 33cm shallow baking tray with baking paper. Place the crackers in the base of the tray without overlapping, so they cover the base, breaking them to fit if required.

Melt the butter and sugar in a saucepan over a medium heat, stirring well until it boils and is combined. Remove from the heat and pour immediately over the crackers, spreading it evenly over the top. Place in the oven for 8-10 minutes or until bubbling all over and the caramel is starting to darken.

Remove from the heat and sprinkle over the chocolate, then return to the oven for a further minute until the chocolate has just melted enough to spread. Using a spatula or palette knife, spread the chocolate evenly so it is smooth on the surface.

Sprinkle over the pistachios and cranberries and leave until the chocolate is set before cutting into pieces. Store the crackers in an airtight container for up to 1 week.

Alternative toppings

Dried apricots and roasted hazelnuts

Crystallized ginger and roasted walnuts

Dried papaya or mango and roasted macadamia nuts