I have seen this cookie recipe so many times. Moreover, I had tried this cookie so many times and LOVED IT! The first time that I had it was at a Christmas Cookie Swap with a mom’s group years ago.
I knew then how easy it was, but had just never tried it for myself until this past Christmas. Big Mistake! My intentions were to make these & give them out to the neighbors, but what actually happened was the little treat bags that they were in never left my kitchen. Well, except for one neighbor. His did make it (see the one in the container pictured above). Let’s get into this recipe. It’s super simple & super delicious.
You start out with lining a shallow baking pan with parchment paper & not aluminum foil. Why do I tell you that? Because it will be far easier to remove your crackers once the toffee has been cooled from the parchment paper, then from the aluminum foil. It’s just that simple.
Next, you want to dissolve the brown sugar and butter in a medium saucepan and over medium high heat.
Don’t make the same mistake that I did, of melting the butter first and then adding the brown sugar to it, the second time that I made these. The brown sugar & butter won’t become the lovely bubbly caramel that you’ll need if you do!
Next, pour your toffee over your parchment lined pan of crackers & let it sit for a few minutes. Place the pan in the oven and bake for about 5 minutes on 350 degrees.
Remove from oven and immediately add the chips.
If your chocolate chips don’t melt for a while after sitting there, then you can put the pan back into the warm oven for 2-3 minutes.
Spread your chips evenly with a spatula or a clean butter knife, sprinkle on toffee pieces, sprinkles or nuts. Chill for 2 hours then break to enjoy!
If you’re planning on sharing these with friends or family DO NOT sample before doing so. Otherwise, they may not get any, as they are just that good!
Chemeeka from Things She Makes