|
Instructions |
|
|
Preheat the oven to 400 degrees, and line a 10 x 15 with foil (the kind of sheet that has raised edges!). Spray with Pam, or grease VERY lightly with butter. Cover the cookie sheet with a single layer of saltines.
|
|
|
Bring butter and brown sugar to a boil
Boil for 3 minutes, stirring with a whisk.
Pour over the saltines, and try to spread it as evenly as possible
|
|
|
Place in the oven and bake for 5 minutes. When you remove it, the caramel mixture will be molten and boiling; allow to cool about 3 min, or until you can see the crackers distinctly, which will have shifted while baking. Push them back into order with a fork or knife.
|
|
|
Sprinkle the chocolate chips over the toffee and let sit for about 5 minutes to melt. Once melted spread chocolate evenly.
If desired, sprinkle on pecans and press lightly into the chocolate. Let cool a bit and then transfer to fridge to harden. Once hard, break the candy into small pieces and place in containers.
|
|
|
Originally Submitted
12/14/2011
|