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Ritz Cracker Toffee

Prep Time:

5 Minutes

Cook Time:

25 Minutes

Serves:

8

Level:

Beginner

Ingredients


  • 1 box of Ritz crackers

  • ½ cup butter

  • ½ cup brown sugar

  • 1 cup chocolate chips

  • Pinch of sea salt, optional


GARNISH: You can also choose to use other optional garnishes for this great recipe! You can use M&M’s, sea salt, toffee bits, or any other favorite topping.

Preparation

HOLIDAY EFFECT: If you want to up the holiday effect, try adding Christmas sprinkles or bits of candy cane for a mint chocolate treat. The sky’s the limit with this crack toffee!


CRACKERS: This simple toffee recipe also works well with saltine crackers.


HOW TO MAKE THIS RITZ CRACKER TOFFEE RECIPE


STEP ONE: Preheat your oven to 425°F. Start out by lining your 8×8 baking sheet with parchment paper because this is going to get sticky!


STEP TWO: Place crackers in an even layer along the bottom of the pan. When I had a bit of a gap, I just broke a cracker in half and fit the cracker pieces in.


STEP THREE: Place your butter and brown sugar in a small saucepan and heat on the stovetop until completely melted.


Boil for 2 to 4 minutes until it looks like the picture below.


PRO TIP:


Resist the urge to stir the caramel mixture - that can actually ruin your caramel


STEP FOUR: Immediately pour your homemade caramel over the top of the Ritz crackers.


Use an offset spatula (the kind you use for icing cakes) to spread the gooey caramel evenly across the crackers.


STEP FIVE: Pop the tray of crackers into the oven for 5 minutes to help thicken and set the caramel.

PRO TIP:

PRO TIP:


Keep a close eye on this in the oven and don’t overbake. You don’t want the edges of the crackers to burn, or the treat will taste burnt.


STEP SIX: Carefully remove the crackers and place them on a heat-proof surface for the next step.


STEP SEVEN: Sprinkle chocolate chips in an even layer on top of the toffee. Pop the tray back in the oven for 2 to 3 minutes to help the chocolate chips melt a bit.


STEP EIGHT: Remove the baking tray and immediately spread the melted chocolate chips with the offset spatula.


The chocolate chips may not melt completely, but you don’t want to risk burning the chocolate and ruining the whole pan.


STEP NINE: Let the pan cool and then put it in the fridge to finish setting for up to 2 hours.


It will get hard enough that you can “crack” it or slice through it with a sharp knife.


HOW TO SERVE


This Christmas crack recipe is a yummy treat to make during the holiday season, both for snacking and giving as gifts.


STORAGE


ON THE COUNTER/IN THE FRIDGE: Store leftovers of this delicious treat in an airtight container either at room temperature or in the refrigerator for up to one week.


IN THE FREEZER: This Ritz cracker crack can also be frozen for up to three months in an airtight container.


Instructions


  • 1. Preheat the oven to 425°F. Start out by lining your 8×8 baking tray with parchment because this is going to get sticky!


  • 2. Place your Ritz crackers in an even layer along the bottom of the pan. When I had a bit of a gap, I just broke a cracker in half and fit it in.


  • 3. Next, place your butter and brown sugar in a pot and heat until completely melted. Boil for 2 to 4 minutes and resist the urge to stir it.


  • 4. Immediately pour your homemade caramel over top of the Ritz crackers. Use an offset spatula (the kind you use for icing cakes) to spread that gooey caramel evenly across the crackers


  • 5. Pop the tray of crackers into the oven for 5 minutes to help thicken and set the caramel.


  • 6. Carefully remove the crackers after 5 minutes and place the pan on a heat-proof surface for the next step.


  • 7. Next, sprinkle your chocolate chips in an even layer on top of your caramelized-crackers. Pop the tray back in the oven to help the chocolate chips melt a bit.


  • 8. After 2-3 minutes, remove the tray and immediately spread the chocolate chips with the offset spatula. The chocolate chips may not melt completely but you don’t want to risk burning the chocolate and ruining the whole pan.


  • 9. Once the pan has cooled off, put it in the fridge to finish setting for about 2 hours. It will get hard enough that you can “crack” it or slice through it with a sharp knife.


 Notes


  • * Try to create even layers of crackers that are touching. This ensures that the toffee doesn’t run through the cracks, making it hard to remove from the pan.

  • *Resist the urge to stir the caramel mixture – that can actually ruin your caramel.


  • *Keep a close eye on this in the oven, and don’t overbake. You don’t want the edges of the crackers to burn, or this treat will taste burnt.

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