This Chocolate Saltine Peanut Butter Toffee is so easy to make and so addictive, you'll quickly see why it's affectionately referred to as "Christmas Crack".
Preheat your oven to 400° F. Line a lipped baking sheet with tin foil and generously spray with non-stick spray. Set aside.
Line your crackers in the pan, leaving a little space between each one.
In a large sauce pan, over medium heat, add the butter and brown sugar and bring to a boil, stirring to break it up. Once it starts to boil, leave it alone for about 3 minutes, without stirring. Pour the boiling mixture over the crackers and bake for 5 minutes.
While the toffee is baking, melt the peanut butter in the microwave (it will probably only take about 30 seconds, stir, maybe another 15-20 seconds).
Remove the pan from the oven, the toffee will be bubbly. Tuck any floating crackers underneath the toffee with a spatula and pour the peanut butter on top. Smooth it into an even layer with a spatula.
Evenly sprinkle on the chocolate chips and put the pan back in the oven for 1 minute.
Remove the pan from the oven and smooth the chocolate chips into the melted peanut butter into one smooth layer.
Sprinkle with various sprinkles.
Put the entire pan in either the freezer for at least an hour or the fridge for two hours.
Once cold and set, break up the toffee into random sized pieces.
Video
Notes
Store in an airtight container for up to 10 days. I like it cold, so I keep it in the fridge.You can skip peanut butter if you don't like it (or have allergies).Serving size will depend on how you break up the toffee.