Did you know you can make crackers taste like candy? True story. This salty, crunchy, chocolate-covered treat is nearly impossible to stop eating. The best part is you can personalize it by tweaking the toppings to your liking.
- 1 cup (227g) unsalted or salted butter
- 1 cup (220g) packed light or dark brown sugar
- 40 salted crackers (about 1 sleeve)
- 1 pkg (270g-300g) milk or semi-sweet chocolate chips
- additional toppings like nuts, craisins, coconut, candy or sprinkles (the possibilities are endless and optional)
- Preheat oven to 350F. Line a large baking sheet with heavy duty aluminum foil. 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-high heat on the stovetop. Bring to a rolling boil. Reduce the heat to medium and continue to boil for 5 minutes (set a timer), stirring occasionally. 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 1-2 minutes or until the chocolate starts to look shiny and is soft enough to spread evenly over the toffee with a spatula or spoon. 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. Our favourite is crushed candy canes or pecans with craisins and white chocolate.
- Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.
P.s. Leftovers can be stored in an airtight container and stored in the fridge for up to a week. You can also freeze it for up to 3 months.