Saltine Toffee (aka Christmas Crack).

I’ve never understood why it’s called Christmas crack because I make this highly addicted treat all year round. But hey, I don’t make nor follow the rules, so…

Since the invention of chocolate covered pretzels I’ve been a HUGE fan of well, chocolate covered anything but especially if it’s salty. Chocolate covered pretzels, potato chips, I even like to dip fries in a Wendy’s frosting. But the toffee takes this obsession to whole new level.

Crisp, buttery, salty and sweet. How could this possibly be bad?

To cook this Sea Salt Saltine Toffee Set out:

saltine crackers – or use graham crackers, pretzel thins or club crackers.
unsalted butter
dark brown sugar
milk chocolate chips

Preheat the oven to 350℉ (or 180℃).

Line a rimmed baking sheet with foil and arrange 40 saltine crackers side-by-side, then set aside.

In a heavy 2-quart sauce pan add in 1 cup unsalted butter and 1 cup dark brown sugar.

Stir and melt over medium-high heat until it’s all hot and bubbly.

Once the sugar has dissolved, carefully pour evenly over the saltines.

Gently spread so every inch of every saltine is covered. Slide into your preheated oven and bake 5 minutes.

Remove and sprinkle 12 ounces of chocolate chips overtop.

Once the chocolate chips start to soften and melt, use an offset spatula to spread the chocolate over top of the toffee.

Before the chocolate sets, sprinkle with chopped toasted nuts, flaky salt, sprinkles or chopped candy. This time, I ddi half toasted chopped almonds and flaky salt.

Once the pan is cool to the touch, pop the saltine toffee into the fridge, it should only take about 30 minutes to set. And it’s the longest 30 minutes of your life.

Once set, break the saltine toffee into whatever size pieces you want – 2 “crackers” is a serving.