Line a rimmed baking sheet with parchment paper (or foil if that’s what you have). Make sure the paper extends up the sides a bit so you can lift the toffee out easily.

Arrange the saltine crackers in a single, even layer, covering the entire sheet. It’s okay if a few overlap slightly — you want a mostly continuous base.

Preheat the oven to 350°F (175°C).

Pro tip: Use a heavy baking sheet if you have one — it helps the caramel cook evenly and prevents hot spots.

In a medium saucepan, combine the 1 cup (2 sticks) unsalted butter and 1 cup packed brown sugar.

Place the pan over medium heat and stir constantly until the butter melts and the sugar dissolves. Keep stirring as the mixture comes to a gentle boil.

Let it simmer for about 3–4 minutes while stirring — you want a glossy, bubbling caramel that’s thick enough to coat the back of a spoon.

Pro tip (key step): Whisk or stir continuously during the simmer to prevent burning and to ensure the sugar dissolves fully.

Carefully pour the hot caramel mixture over the arranged crackers on the sheet.

Use an offset spatula or the back of a spoon to spread the caramel into an even layer so every cracker is coated. Work relatively quickly — the caramel will start to thicken as it cools.

Pro tip: If the caramel gets too thick to spread, pop the pan back on low heat for 10–15 seconds to loosen it.

Place the baking sheet in the preheated oven for 5–7 minutes. The caramel should be bubbling across the surface — that’s how you know it’s set into the crackers.

Remove from the oven and place the sheet on a heatproof surface. Let it cool for about 1–2 minutes before adding chocolate.

Pro tip (key step): Watch closely in the oven; you want bubbling caramel but not scorching. Adjust time by a minute if your oven runs hot or cool.

Sprinkle the 2 cups of semi-sweet chocolate chips evenly over the hot caramel. Let them sit for 1–2 minutes to soften from the heat.

Use an offset spatula or butter knife to smooth the melted chocolate into an even layer. If some chips don’t melt fully, you can microwave in 10-second bursts in a heatproof bowl and spread quickly.

Pro tip: Work while the toffee is still warm so the chocolate melts smoothly and creates that shiny, even finish.

While the chocolate is still soft, sprinkle the ½ cup of holiday sprinkles or crushed candy canes across the surface. Press very gently so the toppings stick.

Transfer the baking sheet to the fridge (or the freezer for faster results) and chill until fully set — about 20–30 minutes in the fridge, 10–15 in the freezer.

Pro tip: Chilling in the fridge preserves the texture, but a quick freezer stint is great if you’re short on time — just don’t forget it in there!

Once the chocolate is firm, lift the toffee out using the parchment paper and place it on a cutting board. Break into shards using your hands or crack with the back of a knife for neater pieces.

Arrange on a platter, tuck into cellophane bags for gifting, or let little helpers pick their favorites — this is one of those cute Christmas treats for kids because they love the cracking part!

Store cracker toffee in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks. Separate layers with parchment to prevent sticking.

You can make this a day or two ahead for holiday parties — it keeps beautifully and is one of the easiest additions to a lineup of popular Christmas desserts.