This recipe that has been around for a long time. It was originally called Cracker Toffee Bars and the base of it was saltine crackers and everyone thought it was genius! My mom always modified recipes and I learned from her to think outside the box when cooking and baking. The saltine cracker idea was neat, but then mom came up with the idea to use graham crackers as the base. These were definitely a notch above the saltine cracker concept. Then one day, I was going to make a pan of toffee bars and all I had on hand was club crackers. Oh well, how bad could it be, right? I’ll try anything once. So I proceeded, never expecting that this would be the ultimate cracker to use for this recipe. The buttery, saltiness of the club crackers was over-the-top delicious when the toffee layer and chocolate layer was added. I have made them this way ever since, never once turning back, and always making sure I have club crackers on hand for when a toffee bar craving hits.
To make these irresistible little babies, put 2 sticks of real butter and 1 cup brown sugar in a saucepan. There is no substitution here. It’s real butter or nothing. Bring these two ingredients to a boil and cook for 10 minutes. I usually start my timer once it is really boiling, like this.
I stir it occasionally but I certainly don’t feel like I have to stand there for the full ten minutes. While it is boiling, I go ahead and move to the next step of the recipe and lay the crackers out on the cookie sheet, give the boiling mixture a stir, empty the dishwasher, give it another stir, log on to my bank account and pay a couple bills, stir it again… (Now that I think about it, I can accomplish quite a bit in 10 minutes when I put my mind to it.)
Pour the boiled mixture over the crackers and place it into a preheated 375 degree oven and bake it for 5 minutes. The baking time can be adjusted depending on how crunchy you like your toffee. Five minutes in the oven will give the toffee a very light, buttery crunch. Another minute or two will make it more crunchy but still buttery and delicious. This is a personal preference step to this recipe.
After you remove it from the oven, place the cookie sheet on a rack and let it cool slightly. Sprinkle a whole bag of milk chocolate chips over the top of the toffee layer and let them melt.
The chocolate chips will turn glossy once melted and you will know they are ready to spread. I like to spread them out real pretty but it will have the same creamy milk chocolate taste no matter how you like to make it look. 
I usually place them in the refrigerator at this point to get the chocolate to set faster because by now my mouth is watering and I am wondering why I don’t make these more often because they are so delightful and yet so darn easy to make. After the chocolate is set up, they are ready to remove from the pan. I used to try to cut them into perfect squares and remove them from the pan but now I simply turn the pan upside down and let it fall out onto parchment paper or waxed paper and break it into random sized pieces. Those imperfect shaped pieces actually look more perfect on a plate and it is more fun to break them up because I can pop several sample pieces in my mouth as I work.
Toffee Bars
Ingredients
- 1 cup salted butter
- 1 cup brown sugar
- 1 1/2 sleeves club crackers
- 1 bag milk chocolate chips
