Life by Leanna

1. Preheat the oven to 400°F.
2. Line a 9x13 cookie sheet with aluminum foil or parchment paper. Expert Tip: If using aluminum foil, spray with a non-stick spray.
3. Place saltine crackers side-by-side until the baking sheet is filled. Set aside.
4. In a large saucepan, melt the butter and dark brown sugar on medium-high heat.
5. Bring the mixture to a rolling boil for about 3 minutes while stirring to ensure no sticking or burning.
6. After the toffee has boiled for about 3 minutes, evenly pour it onto the saltine crackers. Take a spatula and spread the caramel toffee evenly onto the crackers. Do this quickly because the toffee will start to harden.
7. Place the cookie sheet into the oven for about 5 minutes, or until the toffee starts to boil.
8. Remove the baking sheet from the oven and evenly distribute the semisweet chocolate morsels onto the boiling caramel. Use a spatula to evenly spread chocolate as it starts to melt.
9. Add in the sprinkles, candy corn and candy pieces.
10. Place in the refrigerator for 2 hours to chill.
11. Once it has completely cooled and is cold, remove the baking sheet from the refrigerator and start to break the crack candy into bite size pieces.
12. Store in the refrigerator or in an airtight container on the counter for up to 2 weeks.