Pregistry’s Friday Recipe: Chocolate Toffee Crackers

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Need a quick snack, with ingredients that are probably in your pantry right now? That everyone will absolutely love?

Meet chocolate toffee crackers.

This treat is so simple and versatile, your only problem will be trying to keep yourself from making it once a week! All you need is a handful of ingredients: any cracker (we used matzo, but saltines, Ritz crackers, anything you like will work!), butter, brown sugar, vanilla and chocolate chips. We love a good helping of flaky sea salt at the end but this is purely optional.

Layer your crackers in a greased jelly roll pan and top with a cooked mixture of butter, brown sugar and vanilla.

Bake briefly and then top with chocolate chips.

The chips melt after a few minutes, making them easy to spread on top – finish with your salt (if using) and chill.

Break into pieces and serve!

These are so different and seriously addictive. They keep well too, so you can make them in advance!

Chocolate Toffee Crackers:

  • 2 – 4 sheets of matzo, or enough crackers to cover a 15 x 10 pan
  • 2 sticks (16 tablespoons, or 1/2 pound) unsalted butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 2 cups (about 12 ounces) chocolate chips
  • Flaky sea salt for sprinkling (optional)

Pre-heat the oven to 400 degrees. Grease a 15 x 10 pan and line with foil or parchment paper; grease again. Cover the bottom of the pan with the matzo or crackers, making sure there are no gaps (overlapping pieces are okay!).

Melt the butter and sugar in a saucepan over medium heat and bring to a boil. Once boiling, stir constantly for 2 minutes, then remove from heat and stir in the vanilla. Immediately pour over the matzo and spread to cover.

Bake for 5 minutes, remove from oven and sprinkle with the chocolate chips. Let sit for 5 minutes then spread the chocolate evenly over. Top with sea salt if using. Let cool, then refrigerate to firm up.

Remove from pan, break into pieces and serve.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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