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Rummage through your baking trays to find one that will fit three Salada crackers in one direction and four in the other.
Line your baking tray with foil and then baking paper, and lay out the Saladas in a single layer.
In a saucepan, melt the butter and sugar together over medium heat, then cook, stirring occasionally, for about 5 minutes.
Stir in the vanilla and salt.
Take the caramel off the heat and quickly pour it all over the Saladas.
Smooth with an offset palette knife or spatula.
Preheat the oven to 180°C/160°C fan.
Bake for 15 minutes, or until the caramel has darkened to a deep gold.
Remove from the oven and let it cool for a few minutes, then sprinkle the chocolate over the toffee.
As the chocolate melts, use your spatula to spread it out evenly.
While the chocolate is still soft, sprinkle over the pistachios and raspberries.
Allow your salted caramel ‘crack’ to cool, then snap into pieces and store in an airtight container.