Difficulty: Medium - experience needed
1 sleeve rectangular buttery crackers
1 cup butter (NO substitutes!!)
1 cup brown sugar
2 cups milk chocolate chips
Preheat oven to 350 degrees F. Line a sturdy 10" x 15" jelly roll pan with heavy duty foil and line with the crackers, making sure to place the crackers in a single layer, edges touching. You can break some crackers to fill the pan completely if you need to.
In a small saucepan, combine butter and sugar and bring to a boil. Boil, stirring constantly with a wire whisk, for 2 minutes. The mixture will gradually combine and form a thick sauce. Be careful with this sauce; it can burn very easily. Carefully spoon the sauce over the crackers. You can gently spread the sauce to cover all the crackers with the tip of a spoon. Bake the mixture for 10-12 minutes, or until the sauce bubbles all over its surface.
Remove from the oven and immediately sprinkle with the chocolate chips. Return to oven for 1 minute to melt chips. Then remove from oven again and, using the tip of a knife, swirl the chocolate into the toffee. Let cool completely, then break into squares. Makes about 36 pieces.
Depending on how well the toffee set up, usually best kept in the refrigerator until time to eat.