Saltine Cracker Cookies
2 sleeves (8 ounces) Saltine Crackers
1 cup Butter (2 sticks)
1 cup Brown Sugar, packed
2 cups Chocolate Chips
1/2 cup coarsely chopped Nuts (any kind), nuts are optional
Lightly spray a large jelly roll pan with cooking spray. Line the pan with a single layer of the saltines (put the salty side down). This is going to be your crust.
In a medium saucepan, melt the butter and then stir in the brown sugar. Bring this mixture to a boil. Stir constantly until the mixture turns a light caramel color (just a few minutes). Pour the toffee mixture over the crackers, covering them completely. Use a knife to spread it if you need to. Place the jelly roll pan into a 400˚ oven for about 5 minutes, or until mixture is bubbly. Remove the pan from the oven, pour the chocolate chips evenly over the top. When the chips have melted, use a knife to spread the chocolate in an even layer. Sprinkle the nuts on top and press them down slightly into the chocolate. Put the jelly roll pan into the fridge or freezer for about 20 minutes to harden the chocolate. Use a knife to lift the sheet of cookies and with your hands, break up into pieces. Store in an airtight container.