Ingredients:
- 40 saltine crackers (1 sleeve)
- 1 cup butter (2 sticks)
- 1 cup packed brown sugar
- 1 (12 oz) package semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans (optional)
- Preheat oven to 350° degrees. Line ‘lipped’ baking sheet with parchment paper. Very lightly coat with nonstick cooking spray. Place crackers in single layer rows on baking sheet.
- In large ‘deep’ saucepan, melt butter and brown sugar together. Bring to a boil; boil 3 minutes – stirring frequently. The 3 minute time is pretty close – watch mixture closely to keep from scorching. The minute the sugar caramelizes and coats the spoon – it’s ready to remove from heat. Immediately pour over crackers and spread evenly with a spatula.
- Place in oven - bake 5 minutes. Turn oven off. Remove baking sheet from oven - sprinkle chocolate chips over crackers and return baking sheet to the oven for 4 - 5 minutes more or until chocolate chips melt.
- Remove baking sheet from oven – immediately spread melted chocolate chips over top of crackers with spatula – spread into smooth layer.
- If desired, sprinkle nuts over top of chocolate layer. Place baking sheet in refrigerator for several hours for toffee/chocolate to set up.
- When hardened – remove from fridge and break into pieces. Can be stored in or out of fridge.