HOLIDAY RITZ™ CRACKER TOFFEE by NancyC
Makes a 15 x 10″ pan

40 Ritz™ crackers
1 cup (2 sticks) butter (salted or unsalted)
1 cup packed light or dark brown sugar
1/4 to 1/2 teaspoon salt (use 1/4 teaspoon if using salted butter)
1 (12-ounce) package semi-sweet chocolate chips (2 cups)
1 to 2 tablespoons of holiday sprinkles, for sprinkling on top

Heat oven to 350˚F. Line a 15 x 10 x 1″ pan with parchment paper. Spread the crackers in a single layer, in rows, in the bottom of the pan; set aside.

In a small or medium-size non-stick saucepan over medium heat, melt butter, then stir in the brown sugar and salt. Bring to a boil, stirring frequently, and boil 5 to 7 minutes longer, still stirring frequently (I like using a wooden spoon for stirring the mixture).

Remove from heat and immediately pour the mixture evenly over the crackers in the pan, and spread so all crackers are covered.

Bake at 350˚F for 10 to 12 minutes, until it just starts to bubble. Remove from oven and immediately sprinkle chocolate chips on top of the brown sugar mixture. Let stand for 5 minutes, then spread the melted chocolate chips evenly over the brown sugar mixture and crackers. Right after that, sprinkle the chocolate with colorful holiday sprinkles.

Cool completely, until chocolate sets (about 2 hours). Break into pieces. Can store in an airtight container in refrigerator for up to 1 week, or freeze for up to 3 months.

NOTE: to help the chocolate set more quickly, you can refrigerate it right in the pan for 1 hour and then break it into pieces.

Recipe from NancyC | nancy-c.com