This sweet and salty treat gets a twist with the addition of Andes Mint pieces on top!
First, preheat the oven to 325 degrees F.
Next, you'll need to grab a jelly roll pan/cookie sheet. Line it with tin foil and spray with non-stick cooking spray. Open a package of saltine crackers and lay them out in a single layer, close to each other. You'll end up using about 50 crackers.
In a medium saucepan, melt the butter over medium-low heat. Once melted, add the brown sugar and whisk until incorporated. Continue whisking the butter/brown sugar together over medium high heat until the edges are bubbling and it is a caramel color, about 3 minutes. Remove from the heat.
Carefully pour the toffee over the top of the saltine crackers. Grab a silicone spatula and quickly spread it out over the entire surface. Try to move quickly so the toffee doesn't start to harden. It doesn't need to be perfect because it will spread in the oven so don't stress about it. Pop the pan in the oven and let it bake for 7-9 minutes.
Remove the pan from the oven and sprinkle the chocolate chips on top. Let the chips sit for a few minutes to allow them time to melt. Then use a silicone spatula to spread the chocolate out in a thin layer over the toffee. Lastly, sprinkle the Andes Mint pieces over the top of the chocolate layer. Put the pan in the freezer to let it finish cooling (about 15 minutes).
To portion it out, remove the toffee by lifting the tin foil out of the pan and pulling it away from the sides. Let it thaw for 3-5 minutes, then use a large knife to cut it into pieces. Or, you can even break it into pieces by hand if you'd like.
To store, keep in a sealed container for 1-2 weeks. (I prefer to keep mine in the fridge so the chocolate isn't too soft and sticky.)
Recipe adapted from I Heart Naptime