Christmas Crack (Aka Saltine Cracker Toffee)

  1. 1 cup (227g) unsalted butter
  2. 1 cup (220g) packed dark brown sugar
  3. 40 salted saltine crackers (about 1sleeve)
  4. 1 pkg (270g-300g) milk or semi-sweet chocolate chips
  5. additional toppings like nuts, candy or sprinkles (optional)

  1. 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.
  2. 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.
  3. Bake for 5 minutes in the oven. Turn off heat. Remove from oven and immediately sprinkle the chocolate chips on top.
  4. 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.
  5. Top with any additional toppings if desired.
  6. Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.