40 salted saltine crackers
1 cup (2 sticks) butter
1 cup brown sugar
2 cups milk chocolate chips
1 cup chopped nuts (your choice)
Preheat oven to 400 degrees.
Line a large jelly roll pan (mine was 15×10″) with aluminum foil and spray with non-stick cooking spray.
Lay the saltine crackers evenly on the pan so the edges are touching.
In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a boil and let it boil for three minutes without stirring. After three minutes, pour the hot brown sugar mixture evenly over the saltine crackers.
Bake in the preheated oven for 5-7 minutes. Remove the pan from the oven and sprinkle the chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee as you would cake frosting.
Sprinkle chopped nuts on top of the melted chocolate. Let the toffee and chocolate cool completely
Break the toffee into bite-size pieces.
To store, keep in an air-tight container for 1-2 weeks or in the freezer for up to 2 months.