The 5-Ingredient Ritz Toffee Bars I Can’t Stop Making

Instructions

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1. 1 Line a 9x9-inch pan with parchment or foil, leaving an overhang of a few inches on the sides to form a sling.
2. 2 Set aside 2 tablespoons of the toffee bits to use as topping. In a large bowl, combine the crushed crackers, sweetened condensed milk, and remaining toffee bits. Stir with a wooden spoon until the crumbs are evenly coated. Scrape into the prepared pan.
3. 3 Bake until the edges get a little brown, about 20 minutes.
4. 4 Melt the chocolate chips and butter in a medium microwave-safe bowl in the microwave on 50% power in 30-second bursts, stirring after each interval, until melted and smooth. Pour the topping over the baked cracker base and spread evenly with an offset metal spatula. Sprinkle the reserved toffee bits over the top, followed by a little flaky salt, if you like.
5. 5 Cool the pan on a wire rack for 30 minutes, then refrigerate until firm, about 1 hour. Lift the bars from the pan with the parchment or foil, peel it off, and cut into small bars with a long, sharp knife. (I like to cut mine into 16 squares, then cut each square into a rectangle. They are too rich for big squares!) Store the bars in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze for up to 1 month. Love the recipe? Leave us stars and a comment below!