Instructions

Prepare the Baking Sheet:

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking sheet with parchment paper or aluminum foil. Arrange the saltine crackers in a single layer, covering the entire sheet.

Make the Toffee:

In a small saucepan, melt the butter and brown sugar over medium heat. Stir continuously until the mixture comes to a boil. Let it boil for 3 minutes without stirring, then carefully pour the toffee mixture evenly over the saltine crackers.

Bake:

Place the baking sheet in the preheated oven and bake for 5–7 minutes, or until the toffee is bubbling.

Add the Chocolate:

Remove the sheet from the oven and immediately sprinkle the chocolate chips over the hot toffee. Let them sit for 2–3 minutes to melt, then spread the melted chocolate evenly with an offset spatula.

Add the Cinnamon-Sugar Topping:

In a small bowl, mix the granulated sugar and cinnamon. Sprinkle the mixture generously over the melted chocolate layer.

Cool and Set:

Allow the toffee to cool at room temperature for about 1 hour, or place it in the refrigerator for faster setting.

Break into Pieces:

Once set, break the toffee into small, irregular pieces and serve.