Directions

1. 1

   Preheat your oven to 400°F. Line a 9×13 inch baking dish with aluminum foil and lightly coat it with nonstick cooking spray or oil. Arrange saltine crackers in a single layer across the bottom of the prepared pan, spacing them slightly apart. Set aside.

2. 2

   In a small heavy-bottomed saucepan, combine the salted butter and brown sugar over medium-high heat. Stir the mixture until the butter melts completely. Once combined, bring to a rolling boil. Stop stirring and let the mixture boil undisturbed for exactly 3 minutes. This develops the toffee flavor.

3. 3

   Carefully pour the hot toffee mixture evenly over the saltine crackers. Place the baking dish in the preheated oven and bake for 5 minutes.

4. 4

   Remove the pan from the oven. Working quickly, drop spoonfuls of peanut butter across the hot toffee and cracker layer, spacing them out. Return to the oven and bake for 1 minute to soften the peanut butter.

5. 5

   Remove the pan from the oven and use an offset spatula or knife to spread the softened peanut butter evenly across the toffee layer, creating a smooth, cohesive coating.

6. 6

   Immediately sprinkle the chocolate chips evenly over the peanut butter layer. Return the pan to the oven and bake for 1 minute to melt the chocolate.

7. 7

   Remove from the oven and spread the melted chocolate evenly across the entire surface using a spatula. Quickly top with sprinkles while the chocolate is still warm and tacky.

8. 8

   Transfer the baking dish to the refrigerator or freezer and chill for at least 1 hour until the toffee is completely set. Once firm, break the toffee into bite-sized pieces using your hands or a knife. Store in an airtight container in the refrigerator.