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Salty Potato Chip Toffee Crunch
Adapted from Smitten Kitchen
Baking spray
Approximately 40 Saltine crackers
3/4 cup brown sugar
2 sticks unsalted butter
1 tsp pure vanilla extract
2 cups semisweet chocolate chips
Lays potato chips, crushed, for sprinkling
Heat your oven to 350°F. Line a baking sheet completely with foil. Spray lightly with baking spray. Line the bottom of the baking sheet with crackers, covering all parts in a single layer. If necessary, try breaking Saltines to fit in open spaces (using a perforated knife helps). In a medium saucepan, melt the butter and brown sugar together, and whisk it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for 3 more minutes, whisking it the whole time. The butter and sugar will come together, and the mixture will thicken a little as it cooks. Remove from the heat and add vanilla, if using, and then quickly pour it over the crackers. Use an offset spatula to spread the caramel quickly over all the crackers, as it will begin to set as soon after it is poured. The caramel-covered crackers for 13 to 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening. Meanwhile, heat chocolate chips in microwave, about 1 1/2 minutes, stopping to stir every 30 seconds. Remove from oven and immediately spread with melted chocolate. Sprinkle with potato chips (other great options here: chopped nuts, peanut butter, crushed pretzels, etc.). Let cool to room temperature, and then transfer to freezer to chill overnight. Turn upside down and gently peel aluminum foil from crackers (this will be fairly easy, thanks to the freezer). Then, break or cut crunch into pieces and place in an airtight container. Keep frozen, removing a few minutes ahead of time before serving.
