If you have never tried saltine toffee before, I have to warn you that this stuff is very addictive! I don’t think it’s possible to stop at just one piece.
Ingredients
40 crackers
1 cup of unsalted butter
1 cup of light brown sugar packed
12 ounces of semi-sweet chocolate chips
Instructions
Preheat the oven to 425 F. Cover a rimmed cookie sheet with aluminum foil. Fill the sheet with the 40 crackers in a single layer.
In a medium saucepan over medium-high heat, melt butter and brown sugar and bring to a boil. Stir occasionally until they combine and the sugar melts.
Then boil without altering it for 5 minutes.
Remove from heat and pour caramel mixture over cookie layer. Spread with a wooden spoon if necessary to cover them evenly.
Bake in preheated oven for 4-5 minutes, or until only bubbly.
Remove from oven and immediately sprinkle with chocolate chips. When the pieces begin to melt, spread them over the cookies with a glaze spatula. Transfer the tray to the refrigerator until firm, about 2 hours. Break them into pieces and store them in an airtight container.