Butter Cracker Toffee {Easy, Nut-free}

Cracker toffee is amazing. It's so DARNED easy-it's sorta kinda dangerous. And I know you all still are probably thinking about your resolutions but....everything in moderation, ya know? Honestly, I made this toffee over the holidays aaaand you probably could've used it then. But...life happens. So I suggest you make it now, anyway. Or bookmark it for next year! Follow your heart.

My brother-in-law's girlfriend has a nut allergy, so I made this toffee nut-free and really...you don't miss the nuts. The toffee is so buttery and sugary and addictive and then the chocolate gives it that little extra bit of decadence and THEN I made half with salt on top and half without for that sweet and salty combo. Truth=I prefer with the salt. Next time I'd probably do all salt...if it's just for me. I know not everyone feels this way (even though I have totally made myself a salt-on-desserts missionary, going around and bringing people the good word of balancing the sweet with the salty.) Katie (the girlfriend) totally loved them-everyone did! 

And again...I cannot emphasize enough HOW EASY these are. Like...put some crackers on a baking sheet (lined with foil). Boil some butter and sugar. Pour on top of crackers. Bake. Sprinkle with chocolate chips. Spread. Let sit. Chill. EAT THE EVER-LOVING CRAP OUT OF THEM. Or ya know...just be good and have 1 or 2. Personally I think that's no way to live, but I'm not here to tell you what to do.

...but seriously...at least eat 5 of them.

Butter Cracker Toffee {Easy, Nut-free}

Adapted from Spend with Pennies' "Pecan Christmas Crack (Ritz Cracker Toffee)"

Makes: 36 servings.

Ingredients:

• Approx. 54 Ritz Crackers (or other buttery crackers), enough to fill pan
• 1 cup butter
• 1 cup light or dark brown sugar
• 2 cups semi-sweet or dark chocolate chips
• Optional-sea salt, for sprinkling

Preparation:

• Preheat oven to 400F degrees.
• Line an 11x17 pan or baking sheet with foil and grease the foil well. Line completely with crackers.
• In a medium saucepan, combine butter and brown sugar and stir to mix. Bring to a boil over medium heat and let come to a rolling boil. Once the mixture comes to a boil, DON'T STIR. Boil for 3 minutes.
• Pour brown sugar mixture over the crackers. 
• Bake 4 minutes. Turn the oven off.
• Remove from the oven and wait 1 minute. 
• Sprinkle chocolate chips over the top and let sit 4 minutes or until chocolate is soft (or place 1 minute in the warm oven). Spread chocolate evenly and sprinkle with sea salt, if desired.
• Cool on the counter slightly and then place into the freezer to cool completely. Break into pieces.
• Store in an airtight container in the refrigerator or at room temperature for up to 1 week.

DO YOU SEE THE TOFFEE? DO YOU SEE HOW THE YUM WE ARE DISCUSSING HERE??!