Ingredients
Scale
- 1 sleeve saltine crackers (about 40)
- 1 cup unsalted butter (2 sticks)
- 1 cup packed brown sugar
- 2 cups semi-sweet chocolate chips
- 1/2 cup candy corn
- 1/2 cup Halloween M&Ms
- 1/4 cup mini pretzels, crushed
- Halloween sprinkles
Instructions
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or aluminum foil and spray with non-stick spray.
- Lay out saltines in a single layer on the pan, covering as much space as possible.
- In a saucepan, melt butter and brown sugar over medium heat. Bring to a boil, stirring constantly, and let boil for 3 minutes until thickened slightly.
- Pour the hot toffee evenly over the crackers, spreading it quickly with a spatula.
- Bake for 5 minutes, until bubbly and golden.
- Remove from oven and immediately sprinkle chocolate chips over the hot toffee. Let sit 2 minutes, then spread melted chocolate evenly with a spatula.
- Top with candy—scatter M&Ms, candy corn, pretzels, and sprinkles before the chocolate sets.
- Cool completely, then refrigerate for at least 1 hour to firm up.
- Break into pieces and serve.
Notes
- Swap the saltines for graham crackers or Ritz for a different base.
- Use white chocolate chips or a drizzle of both dark and white for visual flair.
- Top with chopped peanut butter cups or mini marshmallows.
- Add a pinch of flaky salt for that sweet-savory punch.