Ingredients:

  • 1 sleeve saltine crackers (approx. 40 crackers)
  • 1 cup unsalted butter (225g)
  • 1 cup light brown sugar, packed (200g)
  • 1 tsp vanilla extract (5ml)
  • 1/2 tsp sea salt (3g)
  • 2 cups semi-sweet chocolate chips (340g)
  • 2 tbsp festive sprinkles (30g)
  • 1/4 cup crushed candy canes or pecans (30g)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a 12x17 inch rimmed baking sheet with aluminum foil or parchment paper, ensuring it covers the sides. Arrange saltine crackers in a single, tight layer across the bottom.
  2. In a heavy-bottomed saucepan, combine the unsalted butter and light brown sugar over medium-high heat. Stir constantly until the butter is melted.
  3. Once the mixture reaches a rolling boil, stop stirring and boil for exactly 3 minutes. Remove from heat and stir in the vanilla extract.
  4. Immediately pour the hot toffee mixture over the crackers and spread evenly with a spatula. Bake in the oven for 5 minutes until the toffee is bubbling.
  5. Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the top. Let sit for 5 minutes to soften, then spread into a smooth layer using an offset spatula.
  6. Add festive sprinkles and crushed candy canes or pecans while the chocolate is still wet. Let cool at room temperature for 30 minutes, then freeze for 60 minutes or refrigerate for 2 hours until firm.
  7. Once set, crack or cut the toffee into irregular shards for serving.