Ingredients:

  • 1 standard sleeve saltine crackers (about 40 crackers)
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar
  • 1.5 cups semi-sweet chocolate chips
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking sheet with aluminum foil and then parchment paper. Arrange the saltine crackers tightly in a single layer across the prepared sheet.
  2. In a medium saucepan, combine the 1 cup unsalted butter and 1 cup packed brown sugar. Bring the mixture to a full, rolling boil over medium-high heat, stirring until the sugar dissolves.
  3. Once boiling, stop stirring and continue to boil vigorously for 3 to 5 minutes, until the mixture thickens slightly and reaches a deep caramel color. Stir in the vanilla extract quickly.
  4. Immediately pour the hot toffee mixture evenly over the saltine crackers, ensuring all crackers are coated, and spread gently with a spatula.
  5. Bake for 5 minutes. The toffee should bubble and fully set around the crackers.
  6. Remove from the oven and immediately sprinkle the 1.5 cups of semi-sweet chocolate chips evenly over the hot surface. Let stand for 5 minutes to allow the residual heat to melt the chocolate.
  7. Use an offset spatula to spread the melted chocolate into an even, smooth layer across the toffee. Refrigerate the candy for at least 2 hours, or until completely firm and set. Break the cooled candy into pieces for serving.