1 sleeve saltine crackers
3/4 cup brown sugar
1 cup butter
1 package chocolate chips
3/4 cup chopped pecans (optional)
Preheat the oven to 400 degrees, and line a 10" x 15" with foil (the kind of sheet that has raised edges!). Spray with Pam, or grease VERY lightly with butter. Cover the cookie sheet with a single layer of saltines.
Bring butter and brown sugar to a boil (please don't mind my pans, old)
Boil for 3 minutes, stirring with a whisk.
Pour over the saltines, and try to spread it as evenly as possible.
Place in the oven and bake for 5 minutes. When you remove it, the caramel mixture will be molten and boiling; allow to cool about 3 min, or until you can see the crackers distinctly, which will have shifted while baking (MINE DIDN'T SHIFT). Push them back into order with a fork or knife.
Sprinkle the chocolate chips over the toffee and let sit for about 5 minutes to melt. Once melted spread chocolate evenly.
If desired, sprinkle on pecans and press lightly into the chocolate. Let cool a bit and then transfer to fridge to harden. Once hard, break the candy into small pieces and place in containers.
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