Raid the Pantry Cracker Toffee
sweet, salty and irresistible
Ingredients
- Enough crackers to fill a large baking sheet {I used 44 Club crackers}
- 1 1/2 cups chocolate chips
- 1 1/2 cups butterscotch chips {or any flavor you like}
- 1 cup cashew pieces {or any nuts you like}
- 1 cup butter {1 stick or 8 Tablespoons}
- 3/4 cup light brown sugar
- mini peanut butter cups {I used 1 bag 7.6 oz. unwrapped Reese’s mini peanut butter cups}
- 1 tsp sea salt or kosher salt optional
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil and give it a quick spray of cooking oil spray.
- Lay crackers side by side filling the pan.
- Melt butter and brown sugar in a sauce pan. Bring to a boil and cook for 3 minutes, stirring constantly.
- Slowly pour sauce over crackers, using a large spoon to spread it out and cover all the crackers. Top with chips. Let chips sit for 2 minutes to melt, then carefully spread into an even layer.
- Top with nuts, salt and peanut butter cups. Turn oven off and return pan to oven for 5 minutes to melt everything together a bit.
- Set aside to chill or refrigerate. Cut or break into pieces. Store in a covered container on the counter or in refrigerator.