Make the caramel. In a nonstick saucepan over medium heat, whisk together all the caramel ingredients (sprinkle the xanthan gum in while whisking so it doesn’t clump). Bring to a boil, then turn the heat down to low and simmer the caramel for 7 minutes with the saucepan covered, whisking occasionally. The end result should be thick but pourable – a dark golden brown color.

Arrange 6 Light Rye Wasa crackers in the bottom of a 9×13 inch pan so they are not overlapping. Pour the hot caramel sauce over them and bake at 400* F for 15 minutes or until a darker caramel color and bubbly. Let cool on the counter completely before making the ganache.

Make the ganache right before you’re planning to use it, otherwise it will solidify and not look as nice when you try to drizzle or spread it (ask me how I know). Heat the cream until almost boiling, then take it out of the microwave (or off the burner) and pour in the chocolate chips. Let the cream and chocolate stand for 5 minutes so the chips can melt from the heat of the cream. Whisk the ganache just until it comes together – smooth and glossy. I like to add a pinch of salt while whisking.

Drizzle or spread the ganache over the cooled caramel crackers. Be decorative or just spread it out in one layer with an offset spatula. Feel free to top with decorative sprinkles if you like (probably not THM friendly, but I don’t mind). Some flaky salt on top would be awesome if you’re feeling fancy!

Transfer the toffee to the fridge to chill completely before cutting into 24 pieces. Store in the fridge for the perfect soft caramel bite. (The freezer probably works as well for longer term storage if you don’t want to eat it all right away).

CLICK HERE for an Instagram reel of this recipe if you have questions about how to make it!