Buttery brown sugar toffee meets buttery Ritz Crackers and then topped with chocolate and sea salt, what’s not to love?!
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Let me set the scene…. you’re sitting on your sofa and the urge for SOMETHING SWEET comes to you. You have a few choices, eat dry cake mix with a spoon or make the trek to the store to try to find something good. Neither of those options sounds very good to me! This is what I would do… go to the GORILLAS app and order the 5 ingredients to make this quick Ritz Toffee Candy.
What is not to love about the 5 ingredients in this simple recipe? Ritz Crackers are the classic and forever QUEEN of buttery snack crackers. I got the snowflake-shaped crackers that actually worked really great to lay out on a baking sheet without a lot of spaces in between crackers. Brown sugar is the start to some of my favorite treat recipes, could my NY Times Chocolate Chip Cookie recipe please raise its hand?? Butter… let’s talk butter… when you’re making a simple recipe using only a few ingredients, why not spring for the best quality possible? I opted for Kerrygold Butter in this recipe because believe me, you can taste the butter in the final product. For the chocolate chips I’m again using the best ones I could, Ghiradelli’s Semi-Sweet Chocolat Chips. The sea salt I’m using is my favorite in the world, Sal de Añana from Euskadi/Basque Country in Spain.
With GORILLAS super-speedy delivery you will have the 5 ingredients to make this sweet treat in minutes.
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RECIPE:
Ritzy Toffee Candy with Chocolate & Sea Salt
This simple sweet treat has just five ingredients, buttery crackers, brown sugar, butter, chocolate chips, and flaky sea salt.
Ingredients
- 2 sleeves Buttery crackers, like Ritz Crackers
- 1 cup Butter, I used salted Kerrygold
- 1 cup Brown sugar, I used light-brown
- 12 oz Chocolat chips, I used semi-sweet
- Flaky sea salt
Instructions
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Preheat oven to 425°F and line baking sheet with parchment paper.
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Fill baking sheet evenly with crackers. 2 sleeves of crackers covered my sheet perfectly.
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In a small saucepan, melt brown sugar and butter. Bring to a boil without stirring and hold at a simmering boil for 4 minutes.
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Immediately pour the caramel toffee mixture over the crackers and carefully spread evemnly with a silicon spatula.
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Bake for 5 minutes in your hot oven.
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Remove from oven and carefully sprinkle chocolate chips over the hot toffee crackers.
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Place back in the oven for 2 minutes more to soften the chocolate chips.
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Remove from oven and carefully spread out the chocolate chips evenly over the surface.
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Immediately sprinkle with flakey sea salt.
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Allow to cool until completely set. You can chill in the fridge to expedite.
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Store in an airtight container in a cool place for up to a week, although I doubt it will last that long!
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