Butter a rimmed baking sheet and arrange the 8 slices of Sigdal crackers
In a saucepan, melt the butter and add the sugar. Mix off the heat
When you have obtained a very homogeneous paste, pour it on the Sigdal crackers.
Cook for 5 minutes at 175°C.
Add the dark chocolate pieces as soon as they come out of the oven and spread the mixture so that the chocolate mixes with the caramel.
Place in the refrigerator for several hours.
You can then unmould and break off bites of caramel
Chef's tip: the recipe is also delicious with salted butter caramel!
With Sigdal, dare healthy excess!
Watch a video of this recipe on our YouTube page Sigdal Bakeri