Salty crackers, caramelized butter and brown sugar plus a layer of creamy, rich chocolate dusted with pecans - this simple combination creates the holiday sweet known as Saltine Toffee (aka Christmas Crack).
Heat oven to 350F.
Line a 9 x 13 rimmed sheet pan with foil.
Layer with saltine crackers (about 48 crackers) so that each cracker is touching without space between.
Melt butter in saucepan. Add 1 cup brown sugar. Boil for 2 min, stirring constantly until butter and sugar are emulsified.
Pour evenly over saltines. Spread out edges if you need to. Bake at 350° for 5-8 minutes until foaming and bubbly.
Remove from oven and sprinkle with chocolate chips. Wait 1 minute until the chocolate chips begin to melt. (The crackers may shift a bit in this process, just push them back in place as best you can.)
When melted spread evenly with an offset spatula. Dust with finely chopped pecans or pistachios and dried cherries. For the pecan version, sprinkle Kosher salt across the entire sheet pan.
Let chocolate set by chilling or freezing. Break into pieces to serve.
*For the nutrition information I have based a serving on the size of 1 cracker. However, you'll break pieces big and small - so calories will vary from piece to piece!