Chocolate Toffee Crackers

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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

  1. Preheat oven
    • Preheat to 180°C / 350°F.
    • Line a rimmed baking sheet with parchment paper or foil.
  2. Arrange crackers
    • Place crackers in a single layer, touching each other.
  3. 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.
  4. Pour and bake
    • Immediately pour hot toffee evenly over crackers.
    • Spread gently with a spatula.
    • Bake for 8–10 minutes, until bubbling.
  5. Add chocolate
    • Remove from oven.
    • Sprinkle chocolate chips evenly over the hot toffee.
    • Let sit 2–3 minutes, then spread smooth.
  6. Top
    • Sprinkle with chopped nuts and a pinch of salt if desired.
  7. Set
    • Chill in refrigerator 30–45 minutes until firm.
  8. 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.

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