Saltine Toffee - 2 Ways

From the kitchen of SteakNPotatoesKindaGurl

• 1 and 1/2 sleeves saltine crackers*
• 1 and 1/4 cups butter
• 1 and 1/4 cup dark brown sugar
• 6 oz milk chocolate chips
• 1/2 cup chopped pecans
• 4 oz Heath milk chocolate toffee bits

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Lay crackers out on sheet in one layer. In a medium saucepan, add the butter and brown sugar together, stir often and bring to a full rolling boil. After it comes to a full rolling boil, boil the mixture for 3 minutes.

Pour the "caramel" mixture over the saltine layer and bake for 5 minutes. Remove from the oven and sprinkle half of the crackers with chocolate chips and wait until they are almost melted and then spread the chocolate evenly all over the saltines. Sprinkle the chopped pecans all over the top of the chocolate as evenly as possible. Sprinkle the milk chocolate toffee bits evenly over the remaining saltine crackers. Refrigerate for two hours and then break it up into pieces and store in an air tight container.

*Note: My saltine crackers box had tiny packs of crackers within it, so I didn't really use 1 and 1/2 sleeves. Just make sure to completely cover the baking sheet with a single layer of crackers.

http://steaknpotatoeskindagurl.blogspot.com/2011/12/saltine-toffee-aka-christmas-crack-2.html