- 50 saltine crackers (approx.)
- 2 sticks (1 cup) butter, cubed
- 1 cup soft light brown sugar, packed
- 2 cups chocolate chips
- 1/2 to 1 cup M&M's, chopped nuts or sliced almonds
Pre-heat oven to 325°.
Line 9x13 jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers.
Place butter and sugar in a medium sized pot over low medium/low heat. Stir until butter is melted. Once butter is melted, bring to a boil for 2-3 minutes. Stir constantly.
Once it's nice and bubbly, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife... however it doesn't have to be perfect. Try to move fast during this part so the toffee doesn't harden.
Place pan in oven and bake for 6-8 minutes. The mixture will spread evenly over the crackers as it bakes.
Remove pan from oven and then sprinkle the chocolate chips on top of the toffee while it's still hot. Let the chocolate chips melt for a few minutes and then spread all over the toffee with a spatula. Sprinkle M&M's on top and then place in the freezer for 30 minutes. Once chocolate has hardened break pieces off the foil and store for up to two weeks in an container.