Ingredients
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40 saltine crackers
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1 cup unsalted butter
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1 cup light brown sugar, packed
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2 cups semi-sweet chocolate chips
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1/2 cup chopped pecans or walnuts (optional)
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Holiday sprinkles or flaky sea salt (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil, then lightly grease or line with parchment paper for easy removal.
Place the saltine crackers in a single, even layer on the prepared baking sheet, covering the entire surface edge to edge.
In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly. Bring the mixture to a gentle boil and continue boiling for 3 minutes, stirring frequently, until thick and glossy.
Carefully pour the hot toffee mixture over the saltine crackers. Use a spatula to spread evenly, making sure all crackers are covered.
Place the baking sheet in the oven and bake for 5 minutes, until the toffee is bubbly.
Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee layer.
Let the chocolate sit for 2–3 minutes to soften, then spread evenly with a spatula.
Sprinkle chopped nuts, holiday sprinkles, or flaky sea salt over the melted chocolate while it’s still warm.
Allow the toffee to cool at room temperature, then refrigerate for 1–2 hours, or until completely set.
Once firm, lift the toffee out of the pan and break into irregular pieces.
Notes
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Stir the toffee constantly to prevent burning.
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Use a rimmed baking sheet to avoid spills.
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Spread chocolate gently to avoid lifting crackers.
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Let fully set before breaking for clean pieces.