Approx 35 saltine crackers give or take a few depending on the size of your sheet pan
1c weed butter, regular or vegan
1c coconut sugar or brown sugar, well packed
½ tsp salt kosher or sea salt preferred
1tsp vanilla extract
2c chocolate chips, use the best chocolate you can find. Can also substitute vegan chocolate.
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Line your sheet pan (10 x 15 inches) with nonstick foil. Coat with cooking spray). You can also use a silicone baking mat.
Preheat the oven to 350°F.
Place the crackers in a row on the sheet pan. You may have a little space left over – that is perfectly fine.
Melt sugar and butter together in a small sauce pan, stirring frequently over medium high heat.
Boil for 3 full minutes stirring continuously. (If using a candy thermometer, stop cooking between 270°F-290°F degrees.
Remove from heat and stir in vanilla and salt.
Pour caramel mixture over the top of the saltines and spread evenly all over.
Bake for 5 minutes in a preheated oven. The caramel will be gooey. (If using a candy thermometer, stop cooking between 300°F-310°F degrees.)
Sprinkle chocolate chips over the top and cover the pan with foil. Let sit for 5 minutes.
Remove foil and gently spread the chocolate.
Sprinkle on toppings such as nuts, broken pretzels, m&ms, Skor bits, peppermint if desired. Let toffee set up at room temperature until completely cooled, or chill in fridge for at least 2 hours.
Peel the foil off the bottom of the toffee. Use a knife to cut into pieces, or break it up with your hands.
Store in an airtight container in the refrigerator for up to 1 week. Enjoy!
