40 salted saltine crackers or enough to line the baking sheet
1 cup 2 sticks unsalted butter
1 cup packed light brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans
DIRECTIONS
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper leaving a bit of overhang and line the sheet with saltines.
In a small saucepan, melt the butter and then add the light brown sugar stirring to combine. Bring the mixture to a boil and continue boiling for approximately 3 minutes or until the mixture is deep caramel in color. Pour the boiling mixture (please be careful!) onto the saltines and spread to cover evenly.
Bake the saltines in a 400 degree oven for 5 minutes. Remove from the oven and sprinkle chocolate chips over the saltines.
Let the toffee sit for a few minutes to allow the chocolate to melt and then spread evenly over the toffee using an offset spatula or a butter knife. Sprinkle the chopped pecans on the chocolate and let cool completely.
Once the toffee has cooled break apart into pieces and store in an airtight container
