There's something magical about brown sugar and butter that creates such a buttery treat such as toffee. This is doubly good because it adds the saltiness of a cracker that meets up to the rich bettery taste.
1 cup unsalted butter (no margarine allowed)
1 cup brown sugar
2 cups semi-sweet chocolate chips
40 saltine crackers
Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly.
Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point.)
Let cool and, if desired for expediting purposes, refrigerate until hardened. Break into pieces the size of your choice. I personally prefer a hand-sized chunk.
2 DIP crackers in chocolate mixture, turning to completely coat each cracker. Carefully scrape off excess
Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.
3 REFRIGERATE 30 min. or until chocolate is firm.