Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 400°F and line a 9×9 pan with parchment paper.
Arrange the saltine crackers in the pan in a single layer.
In a small saucepan, combine 6 tbsp salted butter and 6 tbsp brown sugar.
Bring the mixture to a boil over medium heat and boil for 2 1/2 minutes.
Pour the hot toffee evenly over the arranged saltine crackers.
Bake the toffee-covered crackers for 6 minutes.
Immediately sprinkle chocolate chips on top of the baked toffee and let them sit for 5 minutes to soften.
Spread the softened chocolate chips evenly and cool completely before freezing.
In a medium saucepan, melt 1 cup salted butter over low heat until it turns golden brown and gives off a nutty aroma.
Pour the browned butter into a mixing bowl and add brown sugar and granulated sugar; mix for 1 minute.
Add eggs and vanilla, mixing until combined.
Mix in flour, baking soda, and salt until very soft dough forms.
Remove the cracker toffee from the freezer and chop into small pieces.
Fold in the chopped cracker toffee pieces into the cookie dough.
Scoop dough into 3 tbsp portions on a lined cookie sheet and sprinkle with flakey sea salt.
Let the dough rest for 10 minutes at room temperature before baking.
Bake for 9 to 11 minutes until they spread and no longer look glossy.
Cool on the pan before serving.

Store baked cookies in an airtight container for up to three days or freeze for up to one month.