SALTINE CRACKER TOFFEE by NancyC                              

Makes a 10×15″ pan

• 40 saltine crackers (from the box of saltine crackers I had, that was 1 sleeve plus 1 extra cracker)
• 1 cup (2 sticks) butter
• 1 cup packed light or dark brown sugar
• 1 (12-ounce) package semi-sweet chocolate chips (2 cups)
• 3/4 cup chopped pecans, toasted or untoasted

Preheat oven to 400˚F. Line a 10×15″ rimmed baking pan/cookie sheet with parchment paper, leaving a 1″ overhang on the long sides (you can also use foil to line the pan—spray foil with cooking spray). On parchment paper, line saltine crackers side by side in a single layer, covering most of the pan.

In a small or medium size saucepan, combine brown sugar and butter over medium heat and bring to a boil. Boil for 3 minutes (stir mixture while it’s boiling). Remove from heat and immediately pour mixture over the crackers; spread mixture to cover the crackers completely.

Bake at 400˚F for 5 to 6 minutes. Remove from oven and sprinkle crackers evenly with the semi-sweet chocolate chips. Let sit for 5 minutes, giving the chocolate chips time to melt, then spread the melted chocolate evenly over the crackers and sprinkle with the chopped pecans. Cool completely until chocolate sets, about 1 hour,* then break into pieces.

*If the chocolate isn’t setting fast enough, you can put the pan of toffee in the refrigerator to speed up the cooling process.

Recipe from NancyC | nancy-c.com