Ingredients:
- 1 c. butter (I use salted, but either is fine)
- 1 c. packed light brown sugar
- 40 Premium Saltines (1 sleeve)
- 2 c. of your favorite chocolate chips
- 1 ½ c. topping (I use ½ and ½ mix of crushed butter pretzels and pecans, but you can use any sort of nuts or candy)
Directions:
- Preheat oven to 350°.
- Line a large baking sheet with parchment paper.
- Spread the crackers in a single layer on the parchment.
- Melt the butter over medium-high heat in a medium saucepan.
- Add brown sugar and stir.
- Bring to a rolling boil.
- Reduce heat to medium and boil for 5 minutes, stirring frequently. (If you don’t boil it long enough, your toffee won’t harden.)
- Immediately pour mixture over the crackers and spread to cover completely.
- Pop into the oven and bake for 5 minutes.
- Remove from oven and immediately sprinkle the chocolate chips over the crackers.
- Let stand for 2-3 minutes, or until the chocolate is soft enough to spread.
- Take a spatula and spread the chocolate over the crackers evenly.
- Sprinkle on toppings.
- Chill in the refrigerator for two hours or until hard.
- Break into pieces and store in an airtight container.
Note: This recipe keeps at room temperature for up to 5 days, up to 2 weeks in the refrigerator, or in the freezer for up to 3 months.
Enjoy!