Ingredients
- 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)
instructions
- Preheat oven to 350F. Line a
large baking sheet with 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 heat on the stovetop. Simmer for 5
minutes, stirring constantly. Immediately pour over the crackers and spread
to cover completely.
- Bake for 5 minutes in the
oven. Turn off heat. Remove from oven and sprinkle the chocolate chips on
top.
- Let stand for 2-4 minutes
until the chocolate has melted, then spread evenly over the toffee. If the
chocolate is still not warm enough to spread, place it back in the oven for a
minute to help melt it.
- Top with any additional
topping if desired.
- Chill in the refrigerator for
about 2 hours to harden. Peel away the foil and break into pieces.
Note
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.
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