Ingredients
Equipment
Method
- Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with foil and parchment paper, then arrange saltine crackers in a single layer.
- In a saucepan over medium heat, melt the butter and brown sugar together. Bring to a boil while stirring constantly and cook for 3 minutes until thickened.
- Carefully pour the hot toffee evenly over the saltines and spread quickly with a spatula.
- Bake for 5 minutes until the toffee bubbles and soaks into the crackers. Remove from the oven carefully.
- Sprinkle chocolate chips over the hot toffee. Let sit for 2–3 minutes, then spread into an even layer.
- Add toppings if desired. Cool completely, then refrigerate for 30 minutes before breaking into pieces.
Nutrition
Notes
Use fresh saltines for the best crunch and real butter for proper toffee setting. Chill fully before breaking to avoid sticky pieces. Store in the fridge or freezer for best texture, especially in warm or humid kitchens.