Crunchy sweet and salty toffee: Ritz crackers form a buttery toffee base, baked, then topped with melted chocolate and optional nuts. Chill, break, and enjoy.

Why You Will Love This Recipe

• Simple ingredients but dramatic result.

• Crunchy toffee meets buttery cracker and smooth chocolate.

• Great for sweets trays, gift boxes, or party dessert tables.

• Make ahead and break into shards.

• Scalable and deeply satisfying.

Ritz Cracker Toffee

Ritz Cracker Toffee is an elegant yet simple treat that combines salty crackers, buttery caramel, and a chocolate topping. You begin by lining a large jelly roll pan with parchment (creases help edges stay neat) and laying Ritz crackers in a flat, single layer. The toffee mixture is made by boiling butter and brown sugar into a true toffee, where the sugar fully dissolves and bubbles form, creating the right texture. This hot mixture is then poured over the crackers, seeping into cracks and coating each one.

After a brief bake (6 minutes), the heat helps the toffee set and adhere to the crackers. You then sprinkle chocolate chips over the hot toffee, letting residual heat melt them, and return to oven for just 1 minute to help the chocolate spread. At that point, you can spread the chips evenly and sprinkle optional chopped nuts. Once cooled at room temperature then chilled for about 30 minutes, the toffee hardens. The result is a crunchy, buttery, sweet‑salty bar that breaks into shards or squares for easy snacking.

The appeal lies in its contrasts: crisp cracker, glassy toffee, soft chocolate (which hardens), and nut crunch optional. Because it’s no-fuss and scalable, it’s ideal for holiday trays, cookies exchanges, or quick dessert fixes. When served, the toffee glistens, cracks pleasingly under the bite, and delivers a rich, buttery, chocolatey flavor with just the right hint of salt.

Servings

Makes many shards / squares (depending on break size)

Time

Ingredients

• About 1 sleeve Ritz or saltine crackers (enough to cover pan in single layer)

• 1 cup butter

• 1 cup brown sugar

• 2 cups milk chocolate chips

• Optional: chopped almonds or pecans for topping

Instructions

1. Preheat oven to 400°F (205°C). Line a 10.5×15.5 jelly roll pan with parchment, creasing edges for easy removal.

2. Arrange crackers in a single flat layer to fill pan.

3. In saucepan, melt butter, stir in brown sugar. Bring to a full boil (bubbling intensely around edges) and boil for 3 minutes—no stirring during that time.

4. Immediately remove from heat and pour toffee over crackers, spreading gently so most crackers are covered (some shift is okay).

5. Bake for 6 minutes.

6. Remove from oven and sprinkle chocolate chips evenly over hot toffee. Return to oven 1 minute to soften chips.

7. Remove and quickly spread melted chocolate evenly. Sprinkle optional nuts.

8. Cool briefly at room temp, then refrigerate ~30 minutes until fully firm.

9. Break into shards or squares and store in airtight container.

Tips

• Creased parchment edges help you lift the whole slab easily.

• Boil vigorously to ensure proper toffee set—if underboiled, the result will be soft.

• Work quickly when adding chocolate before it cools.

• Use good quality chocolate for flavor.

• When breaking, wear gloves or press pieces with another parchment to avoid shards flying.