Ingredients:

  • 1 cup unsalted butter
  • 1 cup packed light brown sugar
  • 50 Ritz crackers
  • 2 cups semi-sweet chocolate chips
  • 1 tbsp butter (optional)

Instructions:

  1. Line a 13x9 inch rimmed baking sheet with parchment paper, ensuring it covers the sides.
  2. Arrange the Ritz crackers in a single, tight layer on the parchment paper, ensuring there are no large gaps.
  3. Combine the unsalted butter and brown sugar in a medium saucepan over medium heat.
  4. Bring the mixture to a slow boil, stirring occasionally.
  5. Once the mixture reaches a rolling boil, let it bubble for exactly 3 minutes without stirring until it becomes a mahogany-colored syrup.
  6. Immediately pour the hot toffee mixture over the crackers, spreading quickly to cover every edge.
  7. Sprinkle the semi-sweet chocolate chips and optional 1 tablespoon of butter evenly across the top of the hot toffee.
  8. Let the chocolate sit for 2 minutes to soften, then use an offset spatula to sweep the chocolate into a smooth, glossy layer.
  9. Place the pan in the refrigerator and chill for 1 hour until the toffee and chocolate are completely set.