Preparation Steps

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or foil. Arrange the saltine crackers in a single layer on the prepared baking sheet.
• In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cinnamon. Bring to a boil, stirring constantly, and cook for 5 minutes.
• Pour the hot caramel mixture evenly over the saltine crackers. Spread it quickly with a heatproof spatula to cover the crackers as much as possible.
• Bake for 10 minutes, or until the caramel is bubbly and slightly golden brown.
• Remove from oven and immediately sprinkle the chocolate chips over the hot caramel. Let them sit for a minute to melt, then spread the melted chocolate evenly with a spatula.
• Sprinkle the granulated sugar over the melted chocolate (this gives it a slight crunch and churro-like texture).
• Let the toffee cool completely at room temperature, then transfer the baking sheet to the refrigerator for at least 30 minutes to fully set.
• Once hardened, break the toffee into pieces and enjoy!