40 to 50 saltine crackers (approximately one sleeve)
1 cup unsalted butter
1 cup light brown sugar, firmly packed
2 cups semi sweet chocolate chips
1/2 teaspoon alcohol-free vanilla extract
1/2 cup chopped pecans or festive red and green sprinkles
1/4 teaspoon sea salt for topping
Instructions
Start by preheating your oven to 400 degrees Fahrenheit. While the oven is warming up, line a large rimmed baking sheet with parchment paper or a silicone baking mat. This step is crucial because the toffee is very sticky and will adhere to the pan if it is not properly lined.
Arrange the saltine crackers in a single layer on the prepared baking sheet. Make sure they are touching and completely cover the surface of the pan. You may need to break a few crackers into smaller pieces to fill in any gaps at the edges of the sheet.
In a medium saucepan, combine the unsalted butter and the light brown sugar over medium heat. Stir constantly until the butter is completely melted and the sugar has dissolved. Bring the mixture to a boil and let it bubble for exactly three minutes without stirring. After three minutes, remove the pan from the heat and carefully stir in the alcohol-free vanilla extract.
Immediately pour the hot toffee mixture over the layered crackers. Use a spatula to spread it evenly so every cracker is well coated. Place the baking sheet in the oven and bake for about 5 to 7 minutes, or until the toffee is bubbly and has turned a golden brown color. Keep a close eye on it to ensure it does not burn.
Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee. Let them sit for about 2 to 3 minutes until they begin to soften and melt. Use an offset spatula to spread the melted chocolate into a smooth, thin layer across the entire surface. While the chocolate is still wet, sprinkle your chopped pecans, sprinkles, or sea salt over the top.
Allow the pan to cool to room temperature on a wire rack. Once cooled, place the pan in the refrigerator for at least two hours to allow the chocolate and toffee to fully set and harden. Once firm, lift the parchment paper out of the pan and break the Christmas Crack Cookies into irregular, bite sized pieces.
