Everyone loves this Cracker Toffee. There are a ton of posts and recipes out there. This is the version I make. I make it for Thanksgiving, then again after Christmas when the cookies are all gone. I have given this as a holiday gift. My whole family seems to really love it because dessert wise I believe it is gone first – it helps that you can grab a piece and walk away. I however can never eat just one piece!
It is stored in the fridge and seems to just disappear. I store it in a zip top bag, because when I use a container the little hands in my house never get it fully closed. Baggies keep it fresh longer.
This was be New Years Eve dessert. Which I couldn’t make until yesterday other wise it would not have lasted. It goes quick in my house.
It’s a simple dessert to make. Layer club crackers on a foil lined and sprayed cookie sheet.
Then bring to a boil 1 cup each of brown sugar and butter. Boil for 2-3 minutes, stirring the whole time (so it sodesnt burn). Remove from heat and working quickly add vanilla the pour over crackers.
Then bake for 5-6 minutes until the whole top is bubbly.
Sprinkle with chocolate chips and cover with foil to melt the chips so they can be spread out. Put in fridge to set up. Break and enjoy!
40 (about) Club Crackers
1 Cup Butter
1 Cup Brown Sugar
1 tsp. Vanilla
2 Cups Chocolate Chips
Line a jelly roll pan with foil, then spray with non-stick spray.
Preheat oven to 350°.
Put down a single layer of club crackers.
On the stove melt the butter and brown sugar. Then once it is boiling, let it boil 2-3 minutes. Pour over club crackers. Then bake for 5-6 minutes until top is all bubbly.
Once its out of the oven sprinkle the top with 2 cups of chocolate chips. Cover the top with foil and allow the chocolate chips to melt for a few seconds so you can spread them into a layer.
Place cookie sheet in the fridge to firm up for at least an hour. Break into pieces and store in the refrigerator.