- 2 sleeves Saltine crackers
- 1 1/2 cups packed brown sugar
- 1 1/2 cups unsalted butter
- 2 1/2 cups chocolate chips
Preheat the oven to 350 degrees F.
Line a baking sheet with aluminum foil and then spray the foil with cooking spray.
Line the saltines in a single layer across the prepared baking sheet, covering the entire sheet. If there are any leftover saltines, crush them and save them to top the chocolate after baking.
In a medium pot, melt the butter and brown sugar together over medium high heat. Stir continuously as you bring the toffee to a rolling boil.
Pour over the saltines and bake in the oven for 5 minutes. After 5 minutes, remove from the oven and sprinkle the chocolate chips evenly over the hot toffee. Allow the heat from toffee to melt the chocolate. Once the chocolate has softened, use a spatula to smooth out the chocolate.
Top the chocolate with any remaining saltine pieces. Place the cookie sheet in the fridge and allow to cool for at least 30 minutes. Once it has hardened and cooled, use a sharp knife to cut the toffee into sqaures. Keep cool in the fridge until serving.