Ingredients
1 sleeve saltine crackers (about 40 crackers)
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
12 oz semi-sweet chocolate chips
Optional toppings: festive sprinkles, chopped pecans or walnuts, crushed candy canes, flaky sea salt, toasted coconut flakes
Instructions
1. Preheat the oven to 400°F (200°C) and line a rimmed 11×17-inch baking sheet with foil. Lightly spray with non-stick spray and arrange the saltines in a single layer.
2. In a medium saucepan, combine butter and brown sugar over medium heat. Bring to a rolling boil, stirring constantly. Boil for 3 minutes.
3. Pour the hot toffee mixture evenly over the crackers and quickly spread to coat. Bake in the oven for 5–6 minutes until bubbly.
4. Remove from oven and immediately sprinkle chocolate chips evenly on top. Let sit for 5 minutes to melt, then spread into a smooth layer.
5. Sprinkle on desired toppings while chocolate is still warm. Cool completely at room temperature or chill in the fridge. Once firm, break into pieces and store in an airtight container.
Notes
Use a candy thermometer if needed to ensure the toffee reaches hard-crack stage (around 300°F).
Customize with different crackers like Ritz, club crackers, or matzo.
These cookies store well for up to one week and make excellent edible gifts.
Try a chocolate swirl effect by using both white and dark chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pieces
- Calories: 180
- Sugar: 16g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg