A lot of my posts start with “Bret went to Costco…” This one will too.
Bret went to Costco and brought home a huge box of Ritz Crackers.
I love Ritz Crackers when they’re very fresh and fortunately these are.
The dilemma is, what do you do with 10 pounds of them?
Make sweet/salty, crunchy, buttery Ritz Crackers Chocolate Toffee, that’s what!
Many years ago I posted Quick and Easy Salted Chocolate Toffee, which is very similar to this one, but uses caster sugar versus brown sugar. And of course, different crackers.
If you go to the link, don’t make fun of my photo. I was a newbie and at the time thought it was a great picture. One day I’ll go back and re-shoot that recipe and it will be sooooo great.
Ritz Crackers Chocolate Toffee is easy to put together, but you do need to be careful. The sugar/butter toffee mixture is muy hot, so don’t even think about sticking your finger in to taste it!
Really, though, be careful pouring it into the pan and make sure the pan is on a sturdy base before you pour.
Also, the baked cracker/toffee mixture wiggles around some when you pour on the chocolate, so just take your time when you pour it. Then lightly smooth it out so it doesn’t all mush together. Even if it does mush together it will still taste great.
Be creative with the toppings. I use sliced almonds. At Christmas I’m going to sprinkle some of those chocolate/peppermint bits on it. Maybe a little of those toffee bits, pecans, or even crushed pretzels.
The buttery base of this is so good and will support almost any topping you choose.
Ritz Crackers Chocolate Toffee is a great snack or dessert for the family. I sprinkled it with a little sea salt before the chocolate set up completely. That’s entirely optional, but I like the sweet/salty thing.
Put this on your list for Christmas plates, too. I know it’s a little early, but really now – it’s never to early to start looking for new Christmas goodies!
**Don’t forget to check out my amazing Ritz Cracker Pie!
- 16-18 Ritz Crackers
- 1/2 C butter
- 1/2 C plus 1 tbsp brown sugar
- 1 C chocolate chips or your favorite meltable chocolate
- Toppings of your choice - sliced almonds, pecans, crushed pretzels, crushed peppermint
- Preheat the oven to 400°. Line an 8x8" pan with parchment paper, creasing the inside edges to lay flat.
- Place Ritz Crackers over the bottom of the pan, then fill in the spaces with the rest of the crackers (will kind of be 2 layers in parts).
- In a medium nonstick pan over medium heat , melt the butter and add the brown sugar, stirring to completely combine. Once the mixture starts boiling, do not stir. Turn to a medium simmer and cook for 3 minutes, again without stirring.
- Remove pan from the heat and pour carefully into the prepared pan, spreading evenly to the edges. Place the pan in the oven for 5 minutes.
- While the toffee is baking, put the chocolate chips into a microwave-proof bowl and microwave for 30 seconds. Take the bowl out and stir. Microwave for another 30 seconds, then stir until creamy. If not completely melted, microwave in additional 10 second increments, stirring between each.
- Remove the toffee from the oven and place on a sturdy wire rack for 2-3 minutes until not as wiggly hot (wiggly hot - technical chef term). Pour the melted chocolate evenly over the top of the toffee and carefully spread to the edges.
- Before the chocolate hardens, sprinkle the top with your favorite topping. I chose sliced almonds. Press toppings lightly into the chocolate, being careful because it's still fairly hot. Let cool for 2-3 hours until chocolate is firm (or if you're in a hurry, put in the refrigerator for an hour).
- Lift the toffee out of the pan and break into pieces.
Tips and Stuff:
This recipe is fairly straightforward, so not much to 'tip' you about.
Be very careful with the hot toffee mixture and DO NOT touch it while pouring into the pan so it won't burn you!
If you want a crunchier, thicker base, place a few more crackers around the bottom of the pan.
Nutrition Information:Yield: 12 Serving Size: 1 piece
Amount Per Serving: Calories: 223Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 20mgSodium: 136mgCarbohydrates: 17gFiber: 2gSugar: 10gProtein: 3g