Ingredients
Scale
- 40-45 saltine crackers (about 1 sleeve)
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed
- 2 cups semi-sweet chocolate chips
- Optional toppings: ½ cup chopped pecans, flaky sea salt, toffee bits, or sprinkles
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet (half sheet pan, approximately 13×18 inches) with aluminum foil, extending the foil over the edges for easy removal later. Alternatively, use parchment paper. Lightly spray with cooking spray if desired.
- Arrange Crackers: Lay saltine crackers in a single layer on the prepared baking sheet, covering the entire surface. You’ll need about 40-45 crackers. Place them salt-side up and fit them as close together as possible, breaking crackers as needed to fill in gaps. The entire pan should be covered with crackers.
- Make Toffee: In a medium saucepan over medium heat, combine butter and brown sugar. Stir constantly with a wooden spoon or heat-resistant spatula. Bring the mixture to a boil, then continue boiling for 3-4 minutes without stirring, until the mixture turns a deep caramel color and thickens slightly. Watch carefully to prevent burning—it should bubble vigorously.
- Pour Toffee Over Crackers: Immediately and carefully pour the hot toffee mixture over the crackers, spreading it evenly with a spatula to cover all crackers. Work quickly, as the toffee will start to set. Try to coat every cracker—don’t worry if coverage isn’t perfect; it will spread slightly as it bakes.
- Bake: Place the baking sheet in the preheated oven and bake for 5-7 minutes. You’re looking for the toffee to be bubbling vigorously across the entire pan. The toffee should look slightly darker and the surface will be covered in tiny bubbles. Don’t overbake or the sugar will burn.
- Add Chocolate: Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the hot toffee. Let them sit for 2-3 minutes to soften from the heat. Once soft, use an offset spatula or knife to spread the melted chocolate in an even layer covering all the toffee.
- Add Toppings (Optional): While the chocolate is still wet, sprinkle your desired toppings over the surface. Press gently so they adhere to the chocolate. Popular options include chopped nuts, sea salt flakes, toffee bits, or sprinkles.
- Cool and Break: Let the candy cool at room temperature for about 30 minutes, then transfer to the refrigerator for 1-2 hours until completely set and hardened. Once firm, lift the foil edges to remove the entire candy sheet from the pan. Break or cut into irregular pieces, or use a sharp knife to cut into neat squares. Store in an airtight container.
Notes
- Watch the toffee carefully while boiling—it can burn quickly if left unattended.
- Work quickly when pouring toffee over crackers, as it begins to set immediately.
- Don’t skip the cooling time in the refrigerator—this ensures clean breaks and prevents chocolate from smearing.
- For easier breaking, score the chocolate with a knife while it’s still soft (before chilling) to create break lines.
- Use good-quality chocolate chips for best flavor and smooth melting.
- This candy is best stored in cool conditions—if your kitchen is very warm, keep it refrigerated.
- Parchment paper works as well as foil for lining the pan.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece (approximately 1 oz)
- Calories: 98
- Sugar: 9g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 12mg