Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet (approx. 11x17 inches) with parchment paper. Arrange saltine crackers in a single layer to cover the sheet.
- In a saucepan, melt the butter and brown sugar over medium heat, stirring until combined. Bring to a rolling boil and cook for exactly 3 minutes, stirring occasionally.
- Immediately pour the hot toffee mixture evenly over the crackers. Spread with a spatula to coat. Bake for 5-6 minutes until the toffee is bubbly.
- Remove from the oven and sprinkle the chocolate chips evenly over the hot toffee. Let sit for 5 minutes to melt, then spread the chocolate into a smooth layer.
- Let the pan cool slightly at room temperature, then transfer to the refrigerator or freezer for 1-2 hours, or until the chocolate is completely firm.
- Once set, lift the parchment paper out of the pan and break the candy into pieces. Store in an airtight container.
Notes
Toppings: Feel free to add festive sprinkles, chopped nuts, or sea salt over the melted chocolate before it sets.
Storage: Store in an airtight container at room temperature for up to a week, or in the refrigerator for up to 3 weeks.
Storage: Store in an airtight container at room temperature for up to a week, or in the refrigerator for up to 3 weeks.