Ingredients:
- 40 saltine crackers (about 1 sleeve)
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 2 cups semi-sweet chocolate chips
- Optional toppings: chopped pecans or walnuts, crushed candy canes, flaky sea salt, holiday sprinkles or toffee bits
Instructions:
- Preheat oven to 400°F (205°C). Line a 10×15-inch rimmed baking sheet with foil or parchment, leaving an overhang. Arrange saltine crackers in a single layer to cover the pan.
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar and bring to a rolling boil. Boil exactly 3 minutes, stirring constantly, until smooth and caramel-like.
- Immediately pour the hot toffee over the crackers and spread evenly. Bake for 5 minutes, until bubbly.
- Remove from oven and sprinkle chocolate chips over the top. Let sit 2–3 minutes, then spread into a smooth layer.
- Add desired toppings. Refrigerate for at least 2 hours until firm.
- Lift out using the overhang and break into pieces to serve.