• Preheat your oven to 400ºF (204ºC) and line your pan with a silicone mat or parchment paper coated with pan spray or cake goop. I used cake goop around the edges of my pan and silicone mat.
• Line the bottom of your pan with crackers in an even layer and set it aside.

Toffee

• Place the brown sugar, butter, and salt into a medium sauce pan on medium-high heat and stir it until the butter is melted.
• Next, cook the caramel. You will want to cook it until the temperature reads 280ºF (138ºC) on your candy thermometer which takes about 5 minutes. Watch the sugar cook and stir regularly to keep the butter from separating from the sugar. While a candy thermometer isn’t required, it will help ensure the success of your Christmas cracker recipe.
• Once the toffee reaches the desired temperature, remove it from heat.
• Then, pour the toffee over the crackers and spread it with a spatula to coat the crackers evenly.
• Place the crackers into the oven for 3-5 minutes or until they start to bubble again. Then, remove them from the oven.

Christmas Cracker Assembly

• Spread the choocolate chips evenly over the hot cracker toffee.
• Place them back in the oven for 1 minute to melt the chocolate. Or let it sit on the countertop for 5 minutes until the chocolate melts.
• Remove the pan from the oven, and slowly spread the chocolate chips evenly over the toffee with an offset spatula.
• Add sprinkles over the top or any kind of toppings you want like chopped nuts, toasted coconut flakes, pretzels, or even candy!
• Put the Christmas crackers into the freezer for at least 20 minutes. You can also let them sit overnight at room temperature.
• Since you used a silicone mat and/or goop, the crackers will lift out of the pan easily. You will just lift and crack into them into your desired pieces.