I found this recipe in my latest Saltscapes magazine that came in the mail last week and knew with a busy Christmas season approaching a quick, easy recipe that looked this good was worth checking out. It was! Sooo yummy! Their recipe called for 1 1/2 sleeves of crackers, however one sleeve of crackers fits a 10 x 15 baking sheet perfectly and I prefer the look of them without the crumbs on top. Feel free to use additional crushed crackers to sprinkle on top after the chocolate melts if you wish.
1 sleeve of saltine/soda crackers
1 cup butter
2 cups packed brown sugar
2 cups chocolate chips
Line a 10 x 15 baking sheet with aluminum foil and spray with nonstick cooking spray. On the baking sheet, arrange crackers in a single layer leaving no empty spaces. In a small saucepan over medium-high heat, place butter and brown sugar. Stir while butter melts; bring mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over crackers on the baking sheet in an even layer, trying to cover most of the crackers. Bake toffee crackers at 350ºF for 5 minutes, until the toffee is bubbling all over. Carefully remove pan from oven and cool for 1 minute. On top of hot toffee, sprinkle chocolate chips; let sit for 1 minute. Once softened, use an offset spatula or knife to spread the melted chocolate in an even layer over entire surface of the toffee. Refrigerate for 1 hour or until chocolate is set. Once set, break into small pieces by hand.