Preheat your oven to 350℉ (175℃). This ensures that your toffee cooks evenly.
Line a jelly roll pan or a rimmed baking sheet with foil. This makes it easy to remove the toffee once it’s ready.
Top the foil with a layer of parchment paper. This prevents the toffee from sticking and makes for easy cleanup.
Spread the 42 saltine crackers out evenly over the baking sheet, ensuring they are arranged salt-side up to enhance their flavor.
In a small saucepan, combine the 1 cup unsalted butter and 1 cup brown sugar. Turn the heat to medium and bring the mixture to a boil, stirring occasionally. You’ll see the sugar dissolve and form a bubbly mixture.
Once the mixture has boiled for about 30 seconds, whisk constantly to ensure it doesn’t burn. You’re looking for a lovely deep golden color; this is the toffee magic happening!
Remove the saucepan from the heat and stir in 1 teaspoon vanilla extract. The aroma will be divine!
Drizzle the caramel mixture evenly over the crackers. Use a spatula to spread it gently, making sure to cover all the crackers.
Place the pan in the preheated oven and bake for about 10 minutes. The toffee will bubble and create a beautiful golden layer.
Once baked, remove the pan from the oven and turn off the heat. Sprinkle 12 ounces of semi-sweet chocolate chips evenly over the hot toffee. The heat will melt the chocolate within a minute or two.
Use an offset spatula to spread the melted chocolate evenly across the toffee. This creates a delicious top layer.
If desired, sprinkle with ½ cup chopped walnuts (or your choice of toppings) while the chocolate is still warm, allowing it to set nicely.
Allow the mixture to cool to room temperature. Once cooled, transfer the tray to the refrigerator and chill for about 1 hour until the chocolate hardens.
Once set, cut or break the toffee into bite-sized bars. Store your Saltine Cracker Toffee in an airtight container in the refrigerator for up to two weeks. Enjoy!
