Chocolate Toffee Crackers
Ingredients
- 40–48 buttery round crackers (Ritz-style)
- 1 cup (225 g) unsalted butter
- 1 cup packed brown sugar
- 1½ cups milk or semi-sweet chocolate chips
- ½ cup chopped nuts (peanuts, almonds, or pecans) – optional
- Pinch of salt (optional)
Instructions
- Preheat oven
- Preheat to 180°C / 350°F.
- Line a rimmed baking sheet with parchment paper or foil.
- Arrange crackers
- Place crackers in a single layer, touching each other.
- Make the toffee
- In a saucepan over medium heat, melt butter and brown sugar.
- Stir constantly until fully melted.
- Bring to a gentle boil and cook 3–4 minutes, stirring, until thick and glossy.
- Pour and bake
- Immediately pour hot toffee evenly over crackers.
- Spread gently with a spatula.
- Bake for 8–10 minutes, until bubbling.
- Add chocolate
- Remove from oven.
- Sprinkle chocolate chips evenly over the hot toffee.
- Let sit 2–3 minutes, then spread smooth.
- Top
- Sprinkle with chopped nuts and a pinch of salt if desired.
- Set
- Chill in refrigerator 30–45 minutes until firm.
- Serve
- Break into pieces or leave crackers whole.
- Store in an airtight container.
Tips
- Use dark chocolate for a less sweet version.
- Add crushed pretzels or sea salt flakes for extra crunch.
- Keeps well for up to 1 week refrigerated or 2 weeks frozen.