Description
Crisp saltines coated in brown-sugar toffee and semisweet chocolate.
Ingredients
Scale
- 40 salted saltine crackers (about 150 g)
- 1 cup unsalted butter (226 g)
- 1 cup packed light brown sugar (200 g)
- 2 cups semisweet chocolate chips (340 g)
- 1/3 cup toasted pecans, finely chopped (38 g)
- 2 tbsp crushed peppermint candy (25 g)
- 1 tbsp festive sprinkles, optional (12 g)
- 1/4 tsp flaky sea salt (1 g)
Instructions
- Heat the oven to 400°F (204°C). Line a rimmed sheet pan completely with parchment.
- Arrange the saltines edge-to-edge in one tight layer.
- Melt butter and brown sugar in a saucepan. Bring the entire surface to a strong boil and cook for 3 minutes while stirring.
- Pour the hot toffee over the crackers and spread quickly. Bake for 5 minutes, until evenly bubbling.
- Scatter chocolate chips over the hot surface. Wait 3 minutes, then spread them into a thin smooth layer.
- Add pecans, peppermint, sprinkles, and flaky salt while the chocolate is soft.
- Chill 30-45 minutes until firm, then break into irregular pieces.
Notes
Time the toffee after it reaches a full boil and add toppings before the chocolate sets.