40 to 50 saltine crackers (approximately one sleeve)
1 cup unsalted butter
1 cup packed light brown sugar
2 cups semi-sweet chocolate chips
1 teaspoon alcohol-free vanilla extract
1/2 cup festive holiday sprinkles
1/4 teaspoon sea salt for topping
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat to ensure the toffee does not stick to the pan. Arrange the saltine crackers in a single, even layer, covering the entire bottom of the sheet, and breaking a few crackers if necessary to fill the gaps.
In a medium saucepan over medium heat, combine the butter and brown sugar. Stir constantly until the butter is melted and the mixture begins to boil. Once it reaches a boil, let it bubble for exactly three minutes without stirring to achieve the perfect toffee consistency. Remove the pan from the heat and carefully stir in the alcohol-free vanilla extract.
Immediately pour the hot toffee mixture over the arranged crackers on the baking sheet. Use a spatula to spread it evenly so every cracker is completely coated. Place the baking sheet in the preheated oven and bake for 8 to 10 minutes, or until the toffee is bubbly all over.
Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee. Let them sit for about 5 minutes until they are softened and shiny. Use an offset spatula to spread the melted chocolate into a smooth, even layer over the toffee.
While the chocolate is still wet, sprinkle the festive holiday sprinkles and sea salt over the top. Allow the pan to cool to room temperature, then transfer it to the refrigerator for at least two hours to set completely. Once the chocolate is firm, break or cut the slab into individual pieces.
