1 cup (2 sticks / 226 g) unsalted butter
1 cup (200 g) packed light brown sugar
1 1/2 cups (255 g) semi-sweet chocolate chips
Directions
Preheat your oven to 400°F (200°C). Line a metal sheet pan (roughly 10×15 inches) with foil or parchment, then lightly grease it to help with later removal.
Arrange the dry, uncrushed saltine crackers in a single, tight layer on the prepared sheet pan. The crackers should cover the pan completely with minimal gaps; break a few crackers only if needed to fit the edges.
In a medium saucepan over medium heat, combine the butter and brown sugar. Stir continuously as the butter melts and the sugar dissolves. Once it comes to a full bubble, let it cook, stirring, for about 3 minutes until the mixture looks thickened and glossy like a loose caramel.
Carefully pour the hot butter–brown sugar mixture evenly over the saltine crackers, using a heatproof spatula to gently nudge it so all crackers are coated. Work quickly so the toffee doesn’t set in one spot.
Place the sheet pan in the preheated oven and bake for 5–7 minutes, or until the toffee layer is bubbling vigorously across the entire surface and darkened slightly in color. Watch closely near the end to avoid burning.
