- 50 saltine crackers
- 2 sticks butter, cubed
- 1 cup light brown sugar, packed
- 2 cups milk chocolate chips
- 1/2 to 1 cup chopped M&Ms, nuts, or sliced almonds (Optional)
Preheat oven to 325 degrees F. Line a large jelly roll pan with aluminum foil. Spray lightly with non-stick cooking spray, then line saltine crackers across the entire pan.
Place the butter and brown sugar in a medium saucepan over medium-low heat. Stir until the butter is melted. Once the butter is melted; bring to a boil for 2-3 minutes, stirring constantly.
Once it is 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, so the toffee doesn't harden.
Place pan in oven and bake for 6-8 minutes. The mixture will spread itself evenly over the crackers as it bakes.
Remove pan from oven and 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 smoothly all over with a spatula. Sprinkle M&Ms or nuts on top and then place in the freezer for 30 minutes. When chocolate has hardened, break into pieces and store in a container. It will stay fresh for 1-2 weeks.