1-First, line a jelly roll pan with foil and arrange the 35 saltine crackers in a single layer. This creates a solid base for the caramel to sit on, ensuring even coverage. For gluten-free options, use gluten-free crackers to keep things inclusive.

2-Next, in a saucepan, melt 1 cup (225 grams) of unsalted butter and 1 cup (220 grams) of brown sugar over medium-high heat. Bring it to a boil and stir for 3 minutes until it’s fully combined and bubbly. This step is crucial for that perfect caramel layer, so keep an eye on it to avoid burning.

3-Once boiling, remove from heat and mix in 1 teaspoon of vanilla extract and ½ teaspoon of kosher or sea salt (if you’re not using salted butter). Pour this caramel mixture evenly over the crackers, making sure every piece is coated. The aroma at this point is amazing and really gets you in the holiday spirit.

4-Then, bake at 350°F (175°C) for 5 minutes until it’s bubbling nicely. Right after, sprinkle the 2 cups (340 grams) of chocolate chips on top, cover with foil, and let it sit for 5 minutes to melt. Spread the chocolate evenly and add your chosen toppings like nuts or sprinkles while it’s still warm.

5-Finally, let the toffee cool and set at room temperature or refrigerate for at least 2 hours before breaking it into pieces. This step ensures it’s easy to store and share, yielding a sweet and salty delight with about 197 calories per serving. If you’re looking for more dessert inspiration, try our chocolate lava cakes recipe for another crowd-pleaser.