Redneck Toffee

• 2 sticks Unsalted Butter
• 1 cup Brown Sugar
• 96 pieces Saltine Crackers (whole Crackers, About 2 1/2 Sleeves Of Saltines)
• 8 ounces, weight Toffee Bits
• 12 ounces, weight Mini Chocolate Chips
• 1-1/2 cup Pecans, Chopped (another Nut May Be Substituted)

1. - Preheat oven to 350u0b0
2. - In a small sauce pan melt 2 sticks of butter, add 1 cup of brown sugar and stir well to combine.
3. - Cover a greased baking sheet(s) with a single layer of saltines, edges touching. (I used two ~13x18" baking sheets coated with cooking spray. You could also line them with parchment paper or a silicon baking mat.) It took about 2 1/2 sleeves of saltines (96 crackers) to cover the 2 baking sheets.
4. - Slowly pour the melted butter and brown sugar over the crackers, stopping occasionally to gently spread with a pastry brush.
5. - When every cracker is coated, sprinkle the toffee bits over all the crackers.
6. - Warm in pre-heated oven until toffee bits begin to melt slightly (4-7 minutes depending on your oven). Watch carefully to avoid burning.
7. - Remove baking sheets from oven and spread chocolate chips and pecans covering all areas. Add more or less to your liking.
8. - Place baking sheets back in the warm oven (just turn the oven OFF and let them sit in the warm oven) to melt chocolate chips slightly.
9. - After chocolate chips are melted, remove again from oven and let cool.
10. - When baking sheets are cooled you can cover the treats with foil, parchment or wax paper and put in the fridge for about 5 minutes to harden up a bit.
11. - Use a spatula or knife to gently cut apart along the edges of the individual crackers.
12. - Store in airtight container.

butter, brown sugar, crackers, weight toffee, chocolate chips, pecans

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