From, "River Road Recipes IV: Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.
- 36 to 40 saltine crackers (1 sleeve)
- 1 cup (2 sticks) butter
- 1 cup packed dark brown sugar
- 2 cups (12 ounces) milk chocolate chips
- 1/2 to 1 cup chopped pecans
Line a 10x17-inch baking pan with foil and coat the foil with butter. Arrange the crackers in a single layer with sides touching in the prepared pan. Combine 1 cup butter and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, stirring constantly.
Pour the butter mixture over the crackers. Using a wooden spoon, spread the mixture evenly over the crackers. Bake at 350 degrees for 5 minutes. Sprinkle with the chocolate chips and let stand for 2 minutes or until the chocolate chips soften. Spread the chocolate evenly over the prepared layers using a knife or metal cake spatula. Sprinkle with the pecans and press lightly. Chill for 30 minutes or until set. Break into pieces and store in a covered container in the refrigerator.
NOTE: Saltine crackers may seem like an unusual ingredient to use in a toffee recipe, but do not be "fooled" into thinking this is a mistake. This secret ingredient makes the toffee much lighter and crispier than using graham crackers. Teenagers love to make this candy. Makes great gifts for teachers, coaches, or friends.
SERVES: 8 - 12