Nutcracker toffee

Preheat the oven to 200°C fan. Line a baking tray with baking paper and place the crackers on it.

Melt the sugar with the water in a pan without stirring until the mixture is golden caramelized. Slowly stir in the cream, then the butter. Simmer for a further 2-3 minutes until the caramel is golden again. Finally, mix a pinch of salt into the caramel. Then spread the caramel on the crackers. Then bake for 5 minutes at 200°C fan oven.

In the meantime, melt the chocolate in a bain-marie. Remove the baking tray from the oven and spread the melted chocolate on top. Melt the Ruby chocolate too and spread a pattern in the darker chocolate. Chop some of the dried fruit and nuts, leaving some in whole pieces. Place the dried fruit and nuts on top of the still moist chocolate. Leave to cool and set in the fridge for 20-30 minutes. Break into large pieces and enjoy.