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Chocolate Cracker Toffee
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Servings:
36
pieces
Ingredients
About 4 ounces (110 g) TUC crackers
or Club, saltine or similar crackers
1
cup
(225 g) butter
1
cup
(210 g) brown sugar
2
cups
(12 ounces or 340 g) semisweet chocolate chips or chopped up baking chocolate
1
cup
(110 g) roughly chopped pecans or walnuts, toasted (350°F or 170°C 5-7 minutes)
OR colored sprinkles
M&Ms or other candies
OR flaked sea salt
Instructions
Preheat oven to 350°F (170°C). Cover an 11x17 (about 41x32 cm) baking tray with parchment paper and line with one layer of crackers.
In a medium saucepan over medium heat, bring the butter and brown sugar to a boil, stirring frequently. Boil for 3 minutes.
Pour the hot butter and sugar mixture (caution: very hot!) over the crackers and quickly spread to cover all the crackers.
Bake for 7 minutes. Remove from the oven and turn oven off. Let toffee stand for 1 minute. Sprinkle the chocolate evenly over the toffee.
Return to the oven (heat turned off) for 3-4 minutes until the chocolate has softened.
Remove from the oven and spread the chocolate evenly over the toffee. Sprinkle with nuts, colored sprinkles or sea salt.
Let the chocolate harden (chill for 1 hour) before cutting into pieces. Keep in an airtight container at room temperature.
Notes
Recipe adapted from
Dinners, Dishes & Desserts
and
Brown Eyed Baker.