Line a baking tray with parchment paper or tin foil to protect it from the sticky caramel layer. (This is one recipe I don’t use my silicone baking mat for – it’s way too hard to clean up!)
Spread the crackers to completely cover the bottom of the baking tray.
Combine the sugar and butter in a saucepan and bring to a boil over medium-high heat, only giving a single good stir or whisk at the end.
Pour the caramel mixture over the crackers and spread evenly with an offset spatula.
Stick the baking tray in the oven for 5 minutes until the caramel is bubbly and thick.
Meanwhile, break up the chocolate pieces and measure out your M&Ms.
Sprinkle the chocolate overtop of the caramel layer and pop it back in the oven.
Bake for an additional 2-2 minutes until the chocolate is completely melted.
Spread the chocolate with an offset spatula.
Sprinkle the M&Ms overtop of the wet chocolate.
Place the whole thing in the fridge until the Christmas Cracker Toffee cools & hardens so that you can “crack” it into single serving pieces.