Brown sugar-covered saltine crackers are candy. Baking makes caramel. Cracker and caramel melt in the oven, creating a salty, crunchy bottom. Over cracker/caramel, chocolate melts. Sprinkle nuts, pretzels or sprinkles on melted chocolate. In minutes, this serious candy cooks!
Ingredient
– 1 ½ sleeves salted saltine cracker– 1 ½ cups unsalted butter– 1 ½ cups dark brown sugar– 12 ounces chocolate chip– Sprinkle
Direction
1
Pre-heat the oven to 400ºF.
Cover a 12x17" baking sheet with foil or parchment paper (or silicone mat if available). Apply baking spray or butter lightly.
2
Salt-side up, arrange the crackers. Small gaps between them are fine, but line them up evenly (they will move when the toffee is poured on).
3
Add butter and brown sugar to a medium saucepan. Melt butter on low heat. It's okay to mix butter and sugar now.
After melting the butter, add the sugar and boil. Do not stir for 3 minutes after setting the timer.
4
After the timer, carefully pour the pan content over the crackers. A few crackers floating is fine. Use a heatproof spatula to evenly distribute caramel sauce on crackers. Straighten stray crackers carefully. It need not align.
5
Carefully place the tray in the oven.
Bake 5-6 minutes. The toffee will bubble.
Carefully remove the pan from the oven. Adjust any crackers that floated too far apart. Sprinkle chocolate chips evenly on top.
6
Place the pan back in the oven for 2 minutes.
Spread chocolate evenly over crackers after removing.
Sprinkle your preferred topping on the warm, melted chocolate layer, or leave it as is (I used sprinkles).
7
Let the tray chill in the fridge for 30 minutes (1 hour is best). Cut it into small pieces with a sharp knife or break it with clean hands. Put in an airtight container in the fridge.