Ingredients
Scale
- 2 sticks of Danish Creamery Sea Salted butter
- 1 cup of brown sugar
- 1 teaspoon of vanilla extract
- About 50 Saltine crackers
- 10 ounces of semi-sweet or dark chocolate chips
- Toppings: toffee bits (M&Ms, candy eyeballs, and orange sprinkles)
Instructions
- Preheat your oven to 350°F and line a 13×18 baking sheet with aluminum foil. Lay out the Saltine crackers in a single layer on the sheet.
- In a saucepan over medium heat, melt the butter and brown sugar until it’s a bubbly, thick mixture (about 2-3 minutes). Stir in the vanilla extract.
- Pour this buttery goodness over the saltines, spreading it evenly with a rubber spatula.
- Bake for 4-5 minutes until the sauce turns brown and bubbly.
- Take the baking sheet out, sprinkle the chocolate on top, and let it sit for 5 minutes until it melts. Use the spatula to spread it evenly over the crackers, then add your candy pieces and toppings.
- Pop the sheet into the fridge for 1-2 hours until the chocolate hardens. Remember, don’t freeze it; we want everything to stay perfectly together!
- Once it’s set, break the candy into pieces and savor every bite!
Notes
And for storing your leftover cracker candy:
- Keep it fresh in an airtight container or sealable bag in the fridge for up to 1 week.
- For longer storage, stash it in the freezer for up to 3 months.