Christmas Crack Saltine Toffee
Saltine crackers covered in brown sugar toffee and chocolate, cooled and chilled before breaking into twelve portions.
Ingredients
Base Ingredients
- 35–40 pieces regular salted saltine crackers enough for one layer in a 10×15-inch rimmed pan
- 1 cup Butter Unsalted recommended
- 1 cup Brown sugar Packed
Topping Ingredients
- 2 cups Chocolate chips semisweet or bittersweet baking chips
- 1/2 cup Nuts optional, chopped; scatter on chocolate
- 1/2 cup crushed candy optional topping
Pan preparation
- as needed pan grease for the foil liner
Instructions
- Cover a rimmed 10×15-inch pan with a greased foil liner. Arrange about 35–40 saltines flat; preheat to 400°F.
- Melt butter and brown sugar in a roomy saucepan. Once steadily boiling, cook 2–3 minutes while stirring regularly.
- Spread the hot mixture across the crackers. Bake 5–7 minutes, observing closely for bubbling without burning.
- Distribute chocolate chips, wait 5 minutes, then smooth. Briefly warm again if needed; scatter optional toppings.
- Cool about 60 minutes and refrigerate at least 20 minutes until firm. Remove the liner, break the slab, and divide into 12 portions.
Notes
Use a rimmed pan and protect hands from hot sugar. Cooling and chilling total at least eighty minutes; extend if the chocolate has not set. The yield is twelve portions, not twelve crackers. Optional nuts and candy are toppings only.