Saltine crackers
1 1/4 C brown sugar
1 1/4 C butter
12 oz. package milk chocolate chips (or whatever ya like)
chopped pecans
Pre-heat the oven to 400 degrees. Line a cookie sheet that has sides(about 13x18")with tin foil, over the edges, and spray lightly with cooking spray. Cover the cookie sheet with Saltines, close together. In a heavy saucepan, melt the butter and add the brown sugar. Bring to a boil and let cook without stirring for 3 minutes. Pour mixture over the crackers and spread to cover. Bake for 5 minutes. Remove from the oven and immediately sprinkle the chocolate chips over the toffee/crackers. Let sit for several minutes while the toffee hardens and the chocolate melts. Spread the chocolate evenly over the toffee and sprinkle with chopped pecans. Cool slightly and put in the refrigerator to chill. When it has hardened, break into pieces and store in an airtight, sneak proof, impenetrable, container in the freezer.
1 1/4 C brown sugar
1 1/4 C butter
12 oz. package milk chocolate chips (or whatever ya like)
chopped pecans
Pre-heat the oven to 400 degrees. Line a cookie sheet that has sides(about 13x18")with tin foil, over the edges, and spray lightly with cooking spray. Cover the cookie sheet with Saltines, close together. In a heavy saucepan, melt the butter and add the brown sugar. Bring to a boil and let cook without stirring for 3 minutes. Pour mixture over the crackers and spread to cover. Bake for 5 minutes. Remove from the oven and immediately sprinkle the chocolate chips over the toffee/crackers. Let sit for several minutes while the toffee hardens and the chocolate melts. Spread the chocolate evenly over the toffee and sprinkle with chopped pecans. Cool slightly and put in the refrigerator to chill. When it has hardened, break into pieces and store in an airtight, sneak proof, impenetrable, container in the freezer.
