This cracker candy is crispy and chocolaty with a sweet buttery toffee finish.
Author:Little Sweet Baker
Prep Time:15 min
Cook Time:15 min
Total Time:30 minutes
Yield:about 40 pieces 1x
1 cup (227g) unsalted butter
1 cup (220g) packed dark brown sugar
40 salted saltine crackers (about 1 sleeve)
1 pkg (270g-300g) milk or semi-sweet chocolate chips
additional toppings like nuts, candy or sprinkles (optional)
Preheat oven to 350F. Line a large baking sheet with heavy duty aluminum foil (if using regular foil, spray with non-stick cooking spray for easy removal). Spread the crackers out on the foil in a single layer and fold up the edges of the foil to box in the crackers. Set aside.
In a small saucepan, melt the butter and brown sugar over medium heat on the stovetop. Bring to a boil. Reduce heat and simmer for 5 minutes (set a timer), stirring constantly. Quickly pour over the crackers and spread to cover completely.
Bake for 5 minutes in the oven. Turn off heat. Remove from oven and immediately sprinkle the chocolate chips on top.
Let stand for 2-4 minutes until the chocolate looks shiny and is soft enough spread evenly over the toffee. If the chocolate is still not warm enough to spread after 4 minutes, place it back in the oven for a minute to help soften it.
Top with any additional toppings if desired.
Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.
You can store this toffee in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks. You can also place in ziplock bags and freeze for up to 1 month.