This is the easiest holiday treat--thanks, Heidi for the recipe! We loved it!
1 cup unsalted butter (no margarine allowed)
1 cup brown sugar, packed tightly
2 cups semi-sweet chocolate chips
40 saltine crackers
Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch
cookie sheet with foil and spray with non-stick spray. Lay a flat layer
of crackers out on the foil. Melt the sugar and butter until a boil is
reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until
mixture is thickened and sugar is completely dissolved. Pour this
mixture over the crackers and spread to coat evenly. Bake for 8-10
minutes, or until the toffee becomes bubbly. After removing the pan from
the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips,
let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point.) Let cool and, if desired for expediting purposes, refrigerate until hardened. Break into pieces the size of your choice. I personally prefer a hand-sized chunk.