Cracker Candy

Preheat the oven to 350°F. Line a baking sheet with aluminum foil making sure it also covers the sides. Spray the foil with non-stick cooking spray (important step).

Add the saltine crackers in a single layer to the baking sheet. Break in half if needed so that crackers fill the whole space.

Melt the butter in a small pot over medium-high heat, stirring occasionally.

Add the brown sugar and stir in. Bring the mixture to a boil and let it boil for 3 minutes, stirring occasionally so that the sugar doesn't burn. Set a timer for this step.

The caramel sauce will be bubbly and thick with all the sugar dissolved.Remove from heat and stir in the vanilla extract.

Use a large spatula to pour the caramel overtop of the crackers. Spread it as evenly over each on as you can.

Bake for 5-7 minutes. Remove from oven and let cool 1-2 minutes.

Sprinkle the chocolate chips over the baking sheet. Place in the oven for 30-60 seconds. No need for oven to be on, it will still be warm enough to melt the chocolate.

Remove from oven and use spatula to spread the chocolate over the entire baking sheet, covering all the cracker edges. Let cool 20 minutes then place the baking sheet in the fridge. Let chill for 3-4 hours.

Once chilled, remove the aluminum foil carefully. This may not come off in once piece because the toffee is quite sticky. Place on a cutting board and use a knife to slice into squares or break into pieces. Serve and enjoy!