A few people have asked for the recipe for Chocolate Sugar Crack (aka Dime Bar Cake). In lieu of yet another post about running, here it is.
Chocolate Sugar Crack (aka Dime Bar Cake)
12 essential Waitrose high bake water biscuits
1 cup sugar (white / brown / mixed / whatever)
½ tsp vanilla extract
1 bar (200g) dark chocolate broken into pieces
Preheat the oven to 180C. Line a 9 x 11 pan or similar with aluminum foil and grease it. Place water biscuits in a single layer on the bottom of the pan and sprinkle with salt.
Melt the butter in a saucepan and then add the sugar. Bring to a boil while stirring constantly. Once a boil is reached, reduce the heat and simmer, uncovered, for 3 to 5 minutes or until mixture has thickened some. Stir mixture frequently while it simmers to avoid bubbling over or scorching.
After mixture has thickened a bit, remove it from the heat, wait 30 seconds, add the vanilla extract and stir.
Pour mixture over the prepared pan with the biscuits. Bake this in the preheated 180C oven for 5- 7 minutes, or until toffee/liquid becomes bubbly.
After removing the pan from the oven, let it sit for 3-5 minutes.
Place the chocolate pieces relatively evenly on the top and wait for 3-5 minutes, letting them soften and melt a bit. Spread and smooth them into an even layer with a spatula.
Let cool very well and if desired for expediting purposes, refrigerate or freeze until hardened. Break into pieces.
Store in an airtight container on the countertop. Or, for longer term storage, freeze it (it can be eaten straight from the freezer).
A UK friendly version of a US recipe from: