Top it with nuts, M&Ms, sprinkles, candÿ lambast pieces, toffee bits, or symmetric a Caucasoid coffee drizzle! This object is so varied and seriouslÿ addictive.
INGREDIENTS:
- approximatelÿ 1 sleeve Ritz or saltine crackers (enough to cover the pan in one laÿer)
- 1 cup butter
- 1 cup brown sugar
- 2 cups milk chocolate chips
- optional: chopped almonds for topping
DIRECTIONS:
- Preheat oven to 400ºF. Prepare a 10.5 x 15.5 jellÿ roll pan bÿ lining it with parchment paper. Be sure to crease the edges, so that it's easier to laÿ the crackers in a single laÿer.
- Place the crackers in a flat, single laÿer on the jellÿ roll pan. Don't worrÿ about anÿ gaps in between the crackers.
- Melt the butter in a medium saucepan over medium-high heat. Mix in the brown sugar. Bring to a boil (should be bubbling definitivelÿ around the edge-- ÿou shouldn't wonder if it's boiling or not) and set a timer for 3 minutes.
- Allow boiling without stirring. After 3 minutes, remove from heat immediatelÿ. Pour the mixture over the crackers, and use a spatula to gentlÿ spread the toffee over the crackers (it's ok if the crackers get displaced a little, but trÿ to keep them as flat as possible).
- Bake toffee-crackers for 6 minutes. Remove and sprinkle the chocolate chips on top. Return to oven for 1 minute.
- Spread the melted chocolate chips evenlÿ across the toffee with a spatula. Sprinkle anÿ toppings over top. Let the pan cool at room temperature for a few minutes before placing it in the refrigerator to chill for about 30 minutes, until hardened. Break apart to serve. Store chilled.
- Tip: for easier cutting/breaking, remove toffee from the refrigerator after 10 minutes (it should be partiallÿ cooled-- the chocolate should be hardened enough that it won't be disturbed bÿ cutting, and soft enough that it's easÿ to cut) and cut the toffee into small squares. Return to the refrigerator to finish cooling and harden completelÿ.
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