By allyson letal
Preheat oven to 375f. Line a baking sheet with parchment paper and lay out saltine crackers in neat, close rows.
In a large saucepan, add salted butter and brown sugar. Bring to a boil over medium low heat and allow to boil for 5 minutes, stirring occasionally.
Pour the boiling mixture over the saltine crackers and carefully spread, trying to avoid moving around the crackers.
Sprinkle the chocolate around the top of the caramel covered crackers and place in the preheated oven.
Remove the baking sheet from the oven and carefully spread the chocolate around in an even layer. Sprinkle the top of the chocolate with fleur de sel or coarse sea salt.
Place in fridge to cool for at least 2 hours. Once completely cooled, crack the Christmas cracker toffee and place in desired storage container.