Ingredients
Method
Main
- Preheat oven to 400°F. Line a rimmed baking sheet with foil and spray lightly. Lay crackers edge to edge in one snug layer.
- In a medium saucepan over medium-high heat, melt butter with brown sugar, stirring until sugar dissolves. Bring to a rolling boil, stirring constantly, and boil for 3 minutes.
- Quickly pour the bubbling toffee over the crackers. Use an offset spatula to spread an even layer, covering all crackers.
- Place the pan in the oven and bake for 5 minutes, watching for gentle sizzling and bubbling around the edges.
- Remove from oven and immediately sprinkle chocolate chips in an even layer. Let rest 3–5 minutes until softened, then spread into a smooth coating and top with nuts.
- Chill in the refrigerator for 1 hour until set. Break into pieces by hand or with a gentle tap of a rolling pin.
Notes
Testing Note: I discovered that lining with parchment under foil makes cleanup effortless and avoids soggy cracker edges.
Cooking Note: Ensuring a full rolling boil for the butter and sugar for exactly 3 minutes achieved that satisfying snap in every batch.
Storage Note: Wrapping pieces individually in parchment keeps them crisp and prevents moisture buildup when stored.