Ingredients
- 1 sleeve Saltine crackers
- 1 cup packed light brown sugar
- 1 cup (2 sticks) unsalted butter
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 bag (10 ounces) milk chocolate chips
- Sprinkles or other cookie decorations
Instructions
- Preheat oven to 400 degrees
- Line a large baking sheet (up to 11″ x 17″) with nonstick aluminum foil or heavy duty foil coated with nonstick spray, making sure it covers the bottom and sides of the pan.
- Lay the crackers, edge to edge, in a single layer on the foil.
- In a medium saucepan, heat the brown sugar, butter and salt, stirring frequently until the butter melts. Continue cooking and stirring for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken.
- Remove the brown sugar mixture from the heat and stir in vanilla.
- Pour the hot brown sugar mixture over the crackers, spreading evenly to coat them all.
- Place the pan in the preheated oven for 5 minutes until the toffee is bubbly.
- Remove the pan from the oven, quickly rearrange any crackers that may have shifted and allow to cool for exactly 1 minute.
- Sprinkle the chocolate chips evenly over the toffee and crackers, and let stand for about 2 minutes until they begin melting.
- Using a rubber scraper, butter knife or the back of a spoon, spread the chocolate chips to cover the entire layer of toffee and crackers.
- Top with sprinkles or other desired toppings.
- Let the candy cool to room temperature, then refrigerate for about 3 hours or until the candy is hardened.
- Once set, peel away the foil and begin breaking the candy into snack-sized pieces by hand or with a knife.
- Enjoy! Store candy in an airtight container in the fridge.
Cooking With Jennie 