👨🍳 Instructions
- Preheat your oven: Set it to 350°F (175°C). Line a rimmed baking sheet with parchment paper or aluminum foil, and lightly spray with nonstick spray.
- Arrange crackers: Lay the saltines in a single layer, edge-to-edge, on the baking sheet to cover the surface completely.
- Make caramel: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and bring the mixture to a full boil. Boil for 3 minutes without stirring to allow it to thicken.
- Pour and bake: Immediately pour the hot caramel over the saltines and spread evenly with a spatula. Bake for 5 minutes until the caramel is bubbling.
- Add chocolate: Remove the tray from the oven and immediately sprinkle chocolate chips over the hot caramel. Let sit for 5 minutes so the chips soften, then spread the melted chocolate into an even layer.
- Top it off: Sprinkle with chopped nuts and sea salt, if using.
- Chill: Transfer the tray to the refrigerator for at least 2 hours, or until the chocolate is set and the toffee layer is firm.
- Break and serve: Once chilled, remove from the pan and break into pieces. Store in an airtight container at room temperature or in the fridge.
📝 Recipe Summary
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