Chocolate-Toffee Squares

Lori Probst/Helen Probst  (December 2011)

40-45 saltines

3/4-1C brown sugar

1/2-1 C chopped nuts (optional)

1/2 lb (2 sticks) butter

1 12 oz package (2C) chocolate chips

Instructions:

1.  Line cookie sheet with foil.  Grease well.  Line pan with saltines (fill all space on pan).

2.  In sauce pan, melt butter and sugar.  Bring to a roiling boil for 3 minutes, stirring often (constantly?).  Pour over crackers as evenly as possible.  Bake 5 minutes at 350oF until toffee evens out (will bubble).

3.  Remove pan from oven and immediately sprinkle chocolate chips over the surface.  These will melt so you can spread the chocolate out in an even layer over the caramel.  Sprinkle nuts over surface, if desired.

4.  Place in fridge/freezer for at least 20 minutes, until chocolate is cooled and firm.  Flip over onto waxed paper and cut into squares immediately (or toffee will get too hard to cut).  Store in fridge or freezer stacked between waxed paper for best results.