Servings: 24 pieces

½ package gluten-free saltine crackers I like the Schar brand ½ package gluten-free saltine crackers I like the Schar brand
1 cup butter or dairy-free butter 1 cup butter or dairy-free butter
1 cup brown sugar or coconut sugar 1 cup brown sugar or coconut sugar
1 cup semisweet chocolate chips ensure they are dairy-free 1 cup semisweet chocolate chips ensure they are dairy-free
flakey salt flakey salt
additional toppings of your choice candy canes, nuts, etc. additional toppings of your choice candy canes, nuts, etc.

Preheat the oven to 400°F.
Prepare a 9x13 inch baking sheet with parchment paper. Place the gluten-free saltine crackers so that they completely cover the surface. Set aside.
In a pot, melt the butter on medium heat. Add in the sugar and whisk to combine.
Bring the heat up to medium-high for 2 minutes, stirring often. The mixture will bubble, thicken, and darken. Be careful, as dairy-free butter can burn quicker than regular butter. Remove from heat and immediately pour over the crackers. Use an offset spatula to spread evenly. You'll have to work quickly.
Place the baking sheet in the oven for 5 minutes.
Remove and top with the chocolate chips. Place the sheet back in the oven for 1 minute to help them melt. Use an offset spatula to then spread the chocolate evenly over the entire surface.
Top with flakey salt, nuts, candy canes, or any other toppings you enjoy. Place in the freezer for 30 minutes to harden, then break apart with your hands or a sharp knife. Store in the fridge in an airtight container for up to 1 week - but they won't last that long! Enjoy!