Ingredients
- Nonstick cooking spray
- About 50 saltine crackers
- 1 cup (2 sticks) salted butter, cut into cubes
- 1 cup packed light brown sugar
- 1 cup semisweet or milk chocolate chips (optional)
- ¼ cup sliced almonds, chopped pecans, toffee bits, or M&M’s (optional)
How to Make It
- Preheat the oven to 325°F. Line a large rimmed baking sheet (18 × 13 inches) or jelly-roll pan with aluminum foil. Spray the foil with nonstick cooking spray. Arrange the crackers in a single layer over the foil.
- In a medium saucepan, combine the butter and brown sugar and cook over medium-low heat, stirring, until the butter has melted and the sugar has dissolved. Bring the mixture to a boil over medium heat and cook, stirring continuously, for 3 minutes. Once it’s bubbling and the butter and sugar have combined, remove the pan from the heat and pour the mixture evenly over the crackers. Try to move fast during this part so the toffee doesn’t harden.
- Bake for 7 to 8 minutes, or until golden brown. The toffee will spread evenly over the crackers as it bakes. Remove the pan from the oven. Melt the chocolate chips (if using) in a microwave-safe bowl for 1 minute or until melted. Then spread them all over the toffee-covered crackers with a rubber or offset spatula. Sprinkle nuts, toffee bits, or M&M’s on top, if desired, and then press down lightly with the spatula. Freeze for 15 minutes, or until the chocolate has hardened. Break pieces off the foil and store in an airtight container at room temperature for up to 2 weeks.
