It’s buttery, salty, crunchy, & oh so sweet!


What You'll Need

- 2 sleeves of RITZ Crackers

- An entire bag of CHOCOLATE CHIPS (I used dark chocolate for this recipe)

- 1 CUP of packed BROWN SUGAR

- 2 sticks of butter

- 1 teaspoon of VANILLA EXTRACT or PEPPERMINT EXTRACT

- Flakey Sea Salt & toppings of choice


1. Preheat oven to 400°F. Line a baking sheet with foil and spray with coconut oil. 

Pro tip- you can also make “cupcake” versions of this for easy gifting! Just use FOIL LINED cupcake liners in a muffin tin instead! (Paper ones will rip and harden in the candy) 

2. Arrange the ritz crackers in a single layer on your baking sheet. If using the cupcake method- place two crackers in each cupcake liner. 

3. In a medium saucepan, on medium heat, melt your butter and brown sugar together- stirring continuously until boiling.

4. Once it starts to boil, stop stirring and let it “candy” for EXACTLY 5 minutes. 
After 5 minutes, remove from heat and immediately add your vanilla or peppermint extract. 

Pro tip- Stir quickly before the extract hits the bottom of the pain! It can cause some popping. 

5. Drizzle the hot toffee mix all over your ritz crackers, making sure to hit every corner and cracker evenly. If using the cupcake method - roughly around t Tablespoons of mixture per cupcake tin.

6. Pop your baking tray or muffin tin into your preheated oven and set another 5 minute timer. This will help heat up the toffee and spread it into the little nooks and crannies. 

7. Remove from oven and sprinkle your chocolate chips over the toffee. Wait 5 minutes- and then spread the chocolate chips with a spatula. 

Pro tip- waiting 5 minutes will help the chocolate chips melt easily! 

8. Sprinkle with sea salt or nuts!

9. Let cool for at least 30 minutes, then transfer to fridge for 1 hour or until hardened. 

10. Break up into shards and pop in an airtight container. This crack is good for weeks! So make as much as your little heart desires. 


Enjoy baking this season, LavishMade friends!
 I can't wait to see what everyone makes this year.  

#ladybirdblogs #thesardinehouse #ladybirdrecipebook