Ritz Cracker Toffee
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.
Prep Time 25 minutes mins
Chilling Time 30 minutes mins
Total Time 55 minutes mins
- 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
Preheat oven to 400°F (205°C). Line a 10.5×15.5 jelly roll pan with parchment, creasing edges for easy removal.
Arrange crackers in a single flat layer to fill pan.
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.
Immediately remove from heat and pour toffee over crackers, spreading gently so most crackers are covered (some shift is okay).
Bake for 6 minutes.
Remove from oven and sprinkle chocolate chips evenly over hot toffee. Return to oven 1 minute to soften chips.
Remove and quickly spread melted chocolate evenly. Sprinkle optional nuts.
Cool briefly at room temp, then refrigerate ~30 minutes until fully firm.
Break into shards or squares and store in airtight container.
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Creased parchment edges help you lift the whole slab easily.
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Boil vigorously to ensure proper toffee set—if underboiled, the result will be soft.
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Work quickly when adding chocolate before it cools.
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Use good quality chocolate for flavor.
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When breaking, wear gloves or press pieces with another parchment to avoid shards flying.