Ingredients
- 35-40 saltine crackersbroken into individual squares
- 1 cup unsalted butter
- 1 cup brown sugar
- 8 oz semi sweet chocolate chips
- 4.5 oz peanut butter chipsReese's
Instructions
- Preheat oven to 350°F (175°C). Line a large baking sheet with aluminium foil or parchment paper (baking paper). Spray with non stick spray.
- Arrange crackers in a single layer in rows on the tray. (You may need to break some crackers in half to fit the last column.) Set aside.
- In a medium sized saucepan, melt the butter on low heat. Add the brown sugar and increase heat to medium. Bring the toffee to a boil while continuously stirring, then allow to boil for 3 minutes until it turns caramel in colour (set a timer if you need too).
- Pour the toffee over the crackers. Working quickly, spread the toffee evenly over the crackers with a spatula.
- Bake in hot oven for 4 5 minutes or until beginning to bubble. Remove from the oven and top with chocolate chips. Return to the oven for a further 2 minutes (for the chocolate chips to melt), remove, then spread the melted chocolate over the top with a clean spatula or knife.
- Add the peanut butter chips on the chocolate, let sit for 2 minutes to melt, and using the end of a fork, swirl the melted peanut butter chips through the chocolate.
- Cover with foil and refrigerate until set or freeze for 15 minutes until chilled.
- Peel the foil off of the back of the crackers; break up into pieces and serve or store in an airtight container.
