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Ritz Cracker Toffee

No thermometer required, and ready to eat in about an hour, Ritz cracker toffee is super simple and highly addictive!

Author: playdatesparties.com
  • 1 cup unsalted butter margarine will not work
  • 1 cup brown sugar packed tightly
  • 1.75 cups semi-sweet chocolate chips
  • 1 sleeve Ritz Crackers
  • Sprinkles and/or nuts for topping
  1. Preheat oven to 400ºF. Line a standard size jelly roll pan (a cookie sheet with sides) with parchment paper. Make sure the entire bottom of the pan is covered, and crease the paper at the sides so the parchment lies as flat as possible. If you like you can butter the parchment paper, but it's not necessary. Prepare a spatula with nonstick cooking spray.
  2. Place crackers in a flat layer on top of the parchment.
  3. Melt the butter in a medium sauce pan (2 to 3 quarts). Add brown sugar and stir until mostly combined or mixture starts to boil. (My butter and sugar didn't completely combine until it reached the boiling point) Lower the temperature to a simmer, set your timer for 3 minutes and walk away. Do not stir the toffee mixture during this time.
  4. Pour toffee mixture over crackers and use the prepared spatula to spread the mixture over and around the crackers. Try not to let the crackers overlap. Bake for 6 minutes, checking to ensure the toffee mixture isn't burning.
  5. After six minutes carefully remove the pan from the oven and sprinkle chocolate chips on top. Return the pan to the oven for 30 seconds to 1 minute, until soft. Using a clean spatula, spread chocolate in an even layer over top of the toffee. Add sprinkles, chopped nuts, or whatever other toppings you like at this point.
  6. Cool on the counter for 10 minutes and then transfer the pan to a refrigerator for 45 minutes to 1 hour. Break into small pieces and store in an airtight container.