Toffee Chocolate Crackers (Print Version)
# Ingredients:
01 -
252g (1 1/2 cups) semi-sweet chocolate chips.
02 -
227g (1 cup or 2 sticks) unsalted butter.
03 -
Packed brown sugar, 200g (1 cup).
04 -
45 crackers with salt.
# Instructions:
01 -
Set the oven to 425°F and get a baking sheet ready with a layer of parchment paper.
02 -
Place the salted crackers down flat in one layer on your prepared tray. Put aside for later.
03 -
In a small pot, mix the butter with the brown sugar over medium-high heat. Stir nonstop as it heats. Once boiling, keep it bubbling for about 3-5 minutes, making sure the sugar dissolves and the butter is fully melted. The toffee will thicken and darken as it reaches 270°F–290°F.
04 -
Gently drizzle the toffee over the crackers, making sure it covers everything. Spread it if needed.
05 -
Pop it into the oven for around 3-5 minutes. Watch for the toffee mixture to bubble up.
06 -
Remove the tray carefully. Sprinkle the chocolate chips on top right away. Let them sit for about a minute to melt.
07 -
Grab a spatula and spread the softened chocolate across the surface.
08 -
Move the tray to your fridge for about an hour, or the freezer for 30 minutes, until it hardens.
09 -
Once the mixture is firm, snap it into uneven pieces by hand.
# Notes:
01 -
Toffee should heat to at least 270°F but no more than 290°F.
02 -
Putting it in the freezer makes it set faster.