Easy Toffee Bars

Four ingredients. That’s all it takes to make these wildly addictive toffee bars that disappear from every holiday cookie tray first. Soda crackers form the base, a bubbling butter and brown sugar toffee goes on top, and melted chocolate seals the deal.

The toffee layer is where everything happens. Butter and brown sugar need to hit a full rolling boil, then cook for exactly 3 more minutes with constant stirring. Walk away and the sugar scorches. Stop stirring and it separates. Stay with it, keep that spoon moving, and you’ll get a glossy amber toffee that hardens into a buttery snap.

Pour the hot toffee over the crackers fast and spread it evenly before it starts to set. After baking, scatter the chocolate pieces on top and wait. Give it a full 5 minutes to melt from the residual heat before spreading. Rushing this step means streaky, uneven chocolate.

Cut between the crackers while everything is still warm. Once these cool and the chocolate sets, trying to cut them clean is a losing battle.

Chef Tips

• Use unsalted soda crackers so you control the salt level. The toffee is sweet enough without competing saltiness.
• Line the pan with parchment under the crackers for much easier removal.
• Chill in the fridge until the chocolate is fully set before stacking. Parchment paper between layers keeps them from fusing together.

Variations

• Sprinkle flaky sea salt over the melted chocolate before it sets for a sweet-salty contrast.
• Top with crushed candy canes during the holidays for peppermint bark toffee bars.
• Use white chocolate chips instead of semi-sweet for a sweeter, creamier finish.