Christmas Toffee (Christmas Crack)
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 to medium/low heat. Stir until butter is melted. Once butter is melted, bring to a boil for 2-3 minutes. Stir constantly.
When the mixture is nice and bubbly, remove the pan from heat and pour evenly over saltine crackers. Spread mixture with a knife. Don't worry about making it perfect. Try to move quickly during this part so the toffee does not harden.
Place pan in oven and bake for 6-8 minutes. The mixture will spread evenly over the crackers as it bakes.
Remove the pan from oven, and then sprinkle the chocolate chips on top of the toffee mixture while it is 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 or chopped nuts on top, and then place in the freezer for 30 minutes. When the chocolate has hardened, break into bite-sized pieces and store for up to two weeks in a container.