Toffee Crunch

• 2 packages Or Sleeves (1/4 Pound Each) Saltine Crackers
• 2-1/2 sticks Butter
• 1-1/2 cup Brown Sugar
• 1 bag Milk Chocolate Chips
• 1/2 cups Chopped Pecans

1. Heat oven to 400 degrees. Line a baking sheet with tinfoil and spray lightly with cooking spray. Arrange one package of saltine crackers on the sheet. Set aside.
2. Melt butter and brown sugar in a saucepan over medium heat. Boil for 3-5 minutes, until the sauce is thick and the brown sugar has completely melted (so the mixture isn't gritty). Pour 1/3 of it over the crackers-it doesn't have to cover entirely, just enough so every cracker has a bit of toffee on it. Next, arrange another package of crackers on top of the first cracker layer. Then pour the remaining toffee mixture over the crackers, spreading evenly.
3. Place into the oven and cook for 5 minutes-edges may burn if left in there longer. Take out and sprinkle chocolate chips on top. When those look like they are melting, spread evenly. Lastly, sprinkle chopped pecans on top.
4. Place the whole sheet in the fridge (or freezer if you're impatient like me) until it's cooled and hard. Then pull the tinfoil off the bottom and break into pieces. Eat and enjoy!

or, butter, brown sugar, milk chocolate chips, pecans

Taken from tastykitchen.com/recipes/desserts/toffee-crunch/ (may not work)