This recipe should be familiar to you, and if it isn’t you’ll want to put it on your list! It’s easy to make and a great addition to a Christmas candy gift. It stores well sealed at room temperature for 1-2 weeks!
What you’ll need:
›› Salted crackers of your choice (enough to line a pan)
›› 1 cup brown sugar
›› 2 sticks of butter (unsalted)
›› 2 cups chocolate chips (your preference – I used semi-sweet)
›› Optional: Your choices of toppings (I used Christmas M&M’s. Sprinkles, nuts, toffee, and other candy bits taste great!)
›› Preheat the oven to 350°. Line a jelly roll baking sheet with parchment paper. Grease the parchment paper with cooking spray
›› Line the greased parchment paper with a layer of salted crackers. Try to fill in any gaps.
›› Combine butter and brown sugar in a saucepan and bring to a boil. Constantly stir the mixture while it boils for three minutes. Pour the mixture over the crackers immediately after.
›› Bake for five minutes in the preheated oven.
›› Remove the pan from the oven and immediately pour your chocolate chips evenly over the top. Let them sit for a couple of minutes to melt, then spread the chocolate into an even layer.
›› Before the chocolate cools and hardens, add your additional toppings (push them in slightly to make sure they’ll stick when it’s cooled).
›› Let the toffee chill in the fridge for at least two hours before cracking it into small pieces!