This recipe is quick and easy and quite affordable, too. My family and I just love it!
40 saltine crackers (with salt)
1 cup brown sugar
1 cup butter
6 tbsp. peanut butter (optional, if you don't want to use peanut butter)
2 1/2 cups semi-sweet chocolate chips
crushed M&Ms (optional)
Preheat oven to 400F degrees. Generously spray a half-sheet pan with cooking spray; set aside.
Line saltines in the pan, leaving a little bit of room between each. Over medium heat, bring butter and brown sugar to a boil in a large sauce pan. As it begins to boil, leave it alone without stirring for 3 minutes. Pour the boiling mixture over the crackers and bake for 5 minutes.
As the toffee bakes, melt the peanut butter. Remove toffee from oven and pour the peanut butter over top, smoothing it in one even layer. Sprinkle with chocolate chips and return to the oven for 1 minute. Remove from the oven and smooth down the chocolate chips into one melted chocolate layer. Top with crushed M&Ms and sprinkles.
Make room in the freezer and chill the toffee for at least 1 hour OR refrigerate for 2 hours. Once the toffee is set, break into pieces.
Store toffee in an airtight container either in the refrigerator or at room temperature for up to 10 days.
My family puts it outside on the back deck to save space in the refrigerator. We love to have it slightly frozen.