My mother is the biggest toffee fan on this earth. All my life, for Valentine’s day, her birthday, Mother’s Day, everyone always buys her toffee.
Why buy toffee when you can make toffee? For Christmas 3 years ago, I decided to make my mom homemade Toffee Crack, which includes butter crackers and a homemade toffee. A candy thermometer is not needed, only a timer. How easy is that?
Once my mom tasted my Toffee Crack for the first time, she was in love. She would go through one batch about every 2 weeks. Any time she was out of the candy, I would get a text of crying emojis. And then I would make another batch for her. Because she’s my mom, and I’d do anything for her.
I have made Toffee Crack with dark chocolate, milk chocolate, but her most recent topper is white chocolate. You can top with anything you like! Sprinkles, m&ms, nuts, the possibilities are endless.
Here is the treasured recipe for my Toffee Crack.
- medium saucepan
- baking tray
- 1 package butter crackers, i.e. Ritz, Club Crackers
- 1 cup butter
- 1 1/2 cup light or dark brown sugar, packed
- 1 tsp vanilla extract
- 1 package milk chocolate chips, for topping (optional)
- 1/2 cup walnuts, toasted and chopped (optional)
- Begin by preheating your oven to 325.
- Take a 9x12 sheet tray and line it with nonstick foil. This will allow the candy to release easier later on. Lay out your butter crackers in a single even layer on the sheet tray. Set aside.
- In a medium saucepan, melt your butter over medium heat. Add your brown sugar and heat until bubbling. Set a timer for 4 minutes and allow to bubble, stirring constantly with a whisk.
- After 4 minutes, shut the heat off and add your vanilla. The mixture will sizzle slightly so be careful when adding the vanilla. Whisk to combine.
- With extreme caution, pour your toffee mixture over your lined up butter crackers, being careful to cover most of the crackers with the toffee.
- Place sheet tray into your 325 degree oven for 5 minutes.
- Remove from the oven. Add your milk chocolate chips or white chocolate chips at this stage. Allow the chips to melt slightly, about 3 minutes. Using a butter knife, spread the chocolate evenly over the toffee. Top with nuts, if using, at this stage.
- Once your toppings are on, put the entire tray into the fridge and allow to cool completely. Once cooled, your toffee can be cut into squares the size of your choice.
- Store in a airtight ziplock bag in the freezer for up to 1 month. Enjoy!