Description
A simple, crunchy-sweet Ritz cracker toffee that balances buttery caramel, chocolate, and sea salt for a delightful treat.
Ingredients
- 1 sleeve (about 40–45) Ritz crackers
- 1 cup (227 g) unsalted butter
- 1 cup (200 g) packed brown sugar
- 2 cups (340 g) semisweet chocolate chips
- Flaky sea salt for topping
- Optional: 1/2 cup chopped toasted pecans
Instructions
- Arrange Ritz crackers in a single layer on a rimmed baking sheet lined with parchment.
- Melt butter and brown sugar in a heavy-bottomed saucepan over medium heat, bringing to a boil.
- Simmer until mixture reaches 285°F (140°C) on a candy thermometer (about 3–5 minutes).
- Pour caramel evenly over the crackers and bake at 350°F (175°C) for 5 minutes.
- Remove from oven, sprinkle chocolate chips over the hot caramel and let sit for 2 minutes.
- Spread melted chocolate smooth and top with flaky sea salt and optional pecans.
- Chill until firm, then cut into squares.
Notes
Ensure to use a digital thermometer for accurate caramel cooking, and line the baking sheet with parchment for easy removal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop and Baking
- Cuisine: American