I know, the name of this stuff has the word crack in it, I promise there is nothing but super delicious and obviously drug free stuff in here. Also, technically, this stuff isn’t toffee, but the melted butter and brown sugar gets awesomely caramelized and then throw the chocolate on top of the crackers and this stuff is very toffee-esque.
I have to admit, I first saw this on Trisha Yearwood’s show on the Food Network I have a problem, cooking shows are about all I watch and also in her cookbook Home Cooking With Trisha Yearwood -FYI I totally recommend this book, really tasty stuff, nothing too complicated. Trisha yeah, we’re totally on a first name basis used saltine crackers in her recipe, which I’m sure is just as good, but I love me some butter crackers and used those instead..Also, you don’t have to put the chocolate on top, I have made it minus the chocolate before, and it might be even better if that’s possible without it. This stuff is so good y’all and every bit as addictive as the name implies.
On your jelly roll pan, place your aluminum foil and crackers…
In a saucepan, place your butter and sugar…
Melt…
Start to bring to a boil…
Boil some more…
Boil for several minutes until it looks like this…
Then pour on your crackers…
After letting it bubble up in the oven, add chocolate chips (if you desire)…
After letting the chocolate melt a little, spread over the crackers…
Then get it on this toffee crack action…
You will not be able to have just one piece…
Toffee Crack
Buttery crackers covered in caramelized sugar and butter and layered with melted chocolate on top.
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Ingredients
40 Butter Crackers (like Tollhouse).
1 1/3 Cup of Semi-Sweet Chocolate Chips.
1 Cup of Light Brown Sugar.
2 Sticks (1 Cup) of Unsalted Butter.
Instructions
Preheat oven to 425 degrees F.
Line a jelly roll pan with aluminum foil, spray with nonstick spray and arrange your crackers together.
In a medium saucepan melt butter and brown sugar together, bring to a boil for 4 minutes.
Remove from the heat and pour over the crackers, covering them evenly.
Put your pan in the oven for 3-5 minutes or until the sugar and butter are just bubbly.
Remove from the oven and pour the chocolate chips over the crackers and after they start to melt, spread the chocolate with a knife over the crackers.
Transfer your pan to the freezer for 20 minutes or until completely cold to form one big sheet.
Break up into pieces and store in an airtight container.
Notes
Totally don't have to put the chocolate on top, it's definitely as good without it.
Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.
I have to admit, I first saw this on Trisha Yearwood’s show on the Food Network 
In a saucepan, place your butter and sugar…
Melt…
Start to bring to a boil…
Boil some more…
Boil for several minutes until it looks like this…
Then pour on your crackers…
After letting it bubble up in the oven, add chocolate chips (if you desire)…
After letting the chocolate melt a little, spread over the crackers…
Then get it on this toffee crack action…
You will not be able to have just one piece…
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