Saltine Toffee:

1 cup butter

35 saltine crackers

1 cup packed dark brown sugar

1 pkg (12 oz) semi-sweet chocolate chips

1 cup chopped pecans, toasted

Line a 10×15 inch rimmed baking heet with parchment paper, allowing for some overhang. Melt butter in a large saucepan. Brush parchment with a little butter. Line up crackers on buttered parchment, touching but not overlapping.

Whisk brown sugar into remaining butter. Set over medium-high heat. Bring to a boil; boil thick, 2 minutes (or 248 degrees). Pour evenly over crackers.

Slide into a 400 degree oven and bake until brown and bubbly, 10 minutes. Carefiully remove from oven.

Scatter molten surface with chocolate chips. let melt 5 minutes. Use an offset spatula to spread chocolate. Cast on nuts; gently press into chocolate. Freeze until firm, 30 minutes.

Lift parchment by its overhang and set toffee (paper and all) on a cutting surface. Slice into 18 squares, then into 36 triangles. (Like I said earlier, good luck with the slicing