In Midwest Made: Big, Bold Baking from the Heartland, Shauna Sever describes this kitschy, candy-like classic as "the unicorn of the cookie tin" -- irresistible, elusive, and mysterious.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Line a 15×10-inch baking pan with foil. Coat foil with cooking spray. Arrange crackers snugly in rows to cover the entire pan, breaking crackers in half if necessary to fill any gaps.

  • In a medium saucepan, melt butter over medium-high heat. Add brown sugar and fine sea salt. Bring to a boil, stirring often. Cook 3 minutes, stirring occasionally. Remove from heat. Stir in vanilla.

  • Pour mixture over crackers and smooth quickly and evenly using an offset spatula. Bake until toffee darkens and bubbles, 13 to 15 minutes. Transfer to a wire rack. Sprinkle chocolate evenly over toffee; let stand 2 to 3 minutes to soften. Using a clean spatula, smooth chocolate over toffee. If desired, sprinkle with nuts and lightly sprinkle with flaky sea salt. Cool completely. Break into pieces.

Nutrition Facts

99 calories; 6 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 13 mg cholesterol; 82 mg sodium. 12 mg potassium; 11 g carbohydrates; 1 g fiber; 9 g sugar; 1 g protein; 0 g trans fatty acid; 118 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 16 mg calcium; 0 mg iron;