Chocolate Peanut Butter Saltine Toffee
Toffee made from saltine crackers. Aka “Christmas Crack” – this stuff disappears!
One sleeve salted Saltine crackers (about 40 crackers)
1 cup dark brown sugar (or light brown sugar)
1 cup butter (salted or unsalted – go by preference)
2 and ½ cups semi-sweet chocolate chips
6 Tablespoons creamy peanut butter, melted
1 cup crushed M&Ms (optional)
Preheat oven to 400F degrees. Generously spray a half-sheet pan with cooking spray; set aside.
Line saltines in the pan, leaving a little bit of room between each. Over medium heat, bring butter and brown sugar to a boil in a large sauce pan. As it begins to boil, leave it alone without stirring for 3 minutes. Pour the boiling mixture over the crackers and bake for 5 minutes.
As the toffee bakes, melt the peanut butter. Remove toffee from oven and pour the peanut butter over top, smoothing it in one even layer. Sprinkle with chocolate chips and return to the oven for 1 minute. Remove from the oven and smooth down the chocolate chips into one melted chocolate layer. Top with crushed M&Ms and sprinkles.
Make room in the freezer and chill the toffee for at least 1 hour OR refrigerate for 2 hours. Once the toffee is set, break into pieces.
Store toffee in an airtight container either in the refrigerator or at room temperature for up to 10 days.