An easy sweet chocolate treat that is very addictive, enjoy!
Adapted from foodnetwork.com
35 to 40
sticks (1 cup) butter
cup light brown sugar
ounces semisweet chocolate chips (about 1⅓ cups)
cup chopped nuts, optional (pecans, peanuts, walnuts)
Preheat the oven to 425 degrees fahrenheit. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Sprinkle with chopped nuts, if desired. Transfer the pan to the refrigerator until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.