Ingredients:

  • 48 saltine crackers
  • 1 cup unsalted butter
  • 1 cup firmly packed light brown sugar
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 1.5 cups white chocolate chips
  • 3 tbsp granulated sugar
  • 1.5 tsp ground cinnamon

Instructions:

  1. Preheat the oven. Set it to 350°F (175°C). Line your pan with parchment paper, leaving an inch of overhang on the sides. <small>Note: This overhang lets you lift the whole block out later.</small>
  2. Lay the foundation. Arrange 48 saltine crackers in a single, tight layer. Break a few to fill the gaps so no pan is showing.
  3. Melt the base. Combine 1 cup butter and 1 cup brown sugar in a saucepan over medium heat. Stir constantly until the butter is totally melted.
  4. The Amber Boil. Once it hits a rolling boil, stop stirring. Let it bubble for exactly 3 minutes until it looks like thick, dark honey.
  5. Flavor infusion. Remove from heat and whisk in 1 tsp vanilla and a pinch of salt. Watch out for the steam as the vanilla hits the hot sugar.
  6. The Pour. Immediately dump the toffee over the crackers. Use your spatula to spread it until every cracker is drowned in gold.
  7. The Bake. Slide it into the oven for 8–10 minutes until the toffee is vigorously bubbling across the entire surface.
  8. The Chocolate Layer. Remove from oven and sprinkle 1.5 cups white chocolate chips on top. Let them sit for 5 minutes to melt from the residual heat.
  9. Use an offset spatula to spread the softened white chocolate into a smooth, even layer.
  10. In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle the cinnamon sugar mixture generously over the wet white chocolate layer.
  11. Let the pan cool at room temperature for 15 minutes, then transfer to the refrigerator to chill for at least 45 minutes until the toffee is set and the chocolate is firm.
  12. Lift the parchment paper out of the pan and break the toffee into 24 bars by hand or with a knife.