The first time I had this was when I first joined Mops. Abby was only a year and a half so that means it was the year 2003. Wow! Time sure does fly! A fellow Mops mom (Courtney) had brought it to share. I just remember that I could NOT stop eating it. I hounded her for the recipe and the rest is history. Seriously, this stuff is so good. And the best, or possibly the worse part, is that it is so easy to make.
Take a jelly roll pan (or baking sheet-whatever you call them) and line it with aluminum foil. Spray it down with Pam. Layer the pan with a single layer of saltines. Turn your oven on to 375 degrees.
*I have NO IDEA why the saltine’s look different. I used up what I had and bought an off brand. Odd. Doesn’t matter, you can’t tell the difference. Yes, I’ve tasted both sides. Multiple times already.
Heat the butter & brown sugar together and boil for 4 minutes.
Pour the butter mixture over the crackers spreading evenly. Bake at 375 degrees for 5 minutes.
Once it’s out of the oven sprinkle the chocolate chips on top. The original recipe called for milk chocolate, but I have always used semi-sweet. Allow them to soften and spread chocolate evenly.
Sprinkle the nuts on top. I used pecans this time because I had some left over from Christmas. But, walnuts are also good. Place in the refrigerator and allow to cool and harden. A couple of hours?
Here is the best part. Once it’s hardened all you need to do is take the foil off of the pan. It should be one big piece of toffee at this point. Peel the foil away from the toffee and then break up into chunks. It doesn’t have to be perfect. Look at that mess of goodness calling your name!
Store in the refrigerator and good luck not eating it all in one day.
1 cup of butter
1cup packed dark brown sugar (light will not work)
36 (2×2) saltine crackers
12 oz. chocolate chips (milk or semi-sweet)
1/2 cup chopped pecans or walnuts
In a saucepan over medium-high heat, blend butter and brown sugar. Heat to boiling and boil for 4 minutes. Cover a 10×15 inch jelly roll pan with aluminum foil and spray lightly with Pam. (I think I’ve used bigger and smaller before? Just add more or less crackers). Place a single layer of saltines on foil, close together. Pour butter mixture over crackers, spreading evenly. Bake at 375 degrees for 5 minutes. Immediately sprinkle chocolate chips on top. Allow to soften and spread evenly over cooked crackers. Sprinkle with nuts. Refrigerate until cool. Break into pieces and store in refrigerator. Can be kept in the refrigerator for 1-2 weeks. Doubt it will last that long. ;)