Chocolate Covered Skyflakes (A Filipino Brickle Recipe)
These Chocolate Covered Skyflakes are like a Filipino Brickle Recipe. A saltine cracker covered in caramel and chocolate.
Equipment
- 9x13 Pan
- Small Sauce Pan
- Foil
Ingredients
Cracker Base
- 3 Sleeves Skyflakes Packets
- ½ Cup Coco Jam
- ½ Cup Almond Butter
- 1 Tablespoon Honey
Chocolate Topping
- 1 Cup Milk Chocolate Buttons
- 1 Tablespoon Coconut Oil
- ½ Cup Banana Chips Crushed
- ½ Teaspoon Sea Salt
Instructions
- Pre-Heat Oven to 350F. Line 9x13 pan with foil. There is no need to spray it.
- You will need 3 skyflakes packets. Each packet contains 3 pieces. Line them up in the foil lined 9x13 pan.
- Make the faux caramel filling. To do that add ½ cup of coco jam into a small sauce pan along with ½ cup of almond butter and 1 tablespoon of honey. Mix well.
- Turn on the stove to medium heat and cook for 3 minutes to thicken slightly. Remove from the heat.
- Spread all the filling all over the top of the skyflakes crackers going all the way to the edges. Place the coated skyflakes in the oven and bake for 5 minutes. Once done take out of the oven and leave to cool while you make the chocolate topping.
- Place 1 cup of milk chocolate buttons in a microwave safe bowl and add 1 tablespoon of coconut oil. Microwave on high for 1 minute and mix well. Keep microwaving in 30 second increments until the chocolate has melted. Mix until smooth.
- While the chocolate is still hot pour over the skyflakes and caramel. Spread the chocolate all the way too the edges of the crackers.
- Sprinkle the crushed banana chips all over. Followed by the a few sprinkles of coarse sea salt.
- Once all the toppings are on the Chocolate Covered Skyflakes in the freezer for 20 minutes to set.
- Take out of the freezer once it has set and remove the foil.
- Using your hands break the Chocolate Covered Skyflakes into smaller pieces.
- To serve place on a platter and leave in the refrigerator until it's time to eat so that it stays nice and crisp.You can store leftovers in an airtight container in the fridge for up to 1 week.