Instructions
Step 1: Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
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Step 2: Arrange crackers in a single layer on the baking sheet.
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Step 3: In a saucepan, melt butter and brown sugar over medium heat, stirring until combined.
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Step 4: Bring the mixture to a boil and cook for 3–4 minutes until thickened into a caramel.
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Step 5: Remove from heat and stir in vanilla extract.
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Step 6: Pour the caramel evenly over the crackers.
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Step 7: Bake for 8–10 minutes until bubbly.
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Step 8: Remove from oven and immediately sprinkle chocolate chips over the top.
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Step 9: Let sit for a few minutes until melted, then spread evenly.
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Step 10: Sprinkle with toffee bits if desired and allow to cool completely before breaking into pieces.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 1 week. These cookies do not require reheating. For longer storage, refrigerate or freeze for up to 2 months and bring to room temperature before serving.
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