 | | Directions | - Preheat oven to 400°F.
- Line the baking sheet with aluminum foil, place crackers on foil to cover entire bottom.
- In saucepan, melt butter and light brown sugar until it boils, stirring contantly.
- Let boil for 3 minutes; continue to stir so not to burn. Remove from heat and let stand one minute.
- Pour the butter mixture evenly over the crackers, smooth out to edges with a spatula.
- Place in oven for seven minutes, watch closely so the toffee does not burn.
- Remove from oven and immediately sprinkle the chocolate chips over the toffee, spread with a spatula to even out to the edges. Sprinkle chopped nuts over the top of the chocolate and press down into the mixture.
- Place in refrigerator until it hardens, or place in freezer to hasten the hardening.
- Once the toffee hardens, remove tin foil from back and cut or break into bite size pieces. Store in the refrigerator or freezer in a covered container.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: baking sheet with sides, heavy sauce pan and aluminun foil
Servings: 18
Serving Size: 2 pieces
|  | | Ingredients | | - | | 4 1/4 ounces (1 box) nut and rice crackers |
| - | | 1 cup butter (do not substitute) |
| - | | 1 cup light brown sugar |
| - | | 1 cup chopped pecans or walnuts |
| - | | 1 bag (12 oz.) milk or dark chocolate chips |
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