Cracker Candy

Recipe By: Natalie Palmer from BodyFood

1 piece of Casabi Flatbread

3 heaping tbsp coconut condensed milk

1 tbsp vanilla

1 chocolate bar, I used 85% dark

coarse salt for the top


Heat oven to 350 and toast the flatbread 15 minutes. Set aside to cool.

Heat the coconut condensed milk and vanilla together until it’s warm and has a caramel consistency, about 5 minutes.  Pour the caramel sauce over the cooled flatbread and spread it to the edges.  Chill in the freezer for about 15 minutes.

Melt the chocolate bar in a pan on low then pour it on top of the caramel layer spreading it to the edges.  Sprinkle it with coarse salt and chill for about 10 more minutes.

Break the candy up into chunks and serve.

Keep the leftovers refrigerated.


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