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.




  • 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; 13 mg cholesterol; 82 mg sodium. 11 g carbohydrates; 1 g protein;