1cupchopped pecans (optional,clearly I didn't use any)
Preheat oven to 400 degrees.
On a 9x13" jelly roll pan lined with parchment paper, line the saltine crackers side by side until the entire pan is filled.
In a saucepot, melt butter and sugar together. Bring to boil then let boil for 5-7 minutes, do not stir but also make sure it doesn't burn.
Pour the contents of the pot (which made caramel because brown sugar + butter = caramel) evenly over the saltines then place in oven to bake for 5 minutes.
In the meantime, in a microwave safe bowl, gently melt the chocolate, stirring in between 30 second intervals.
Remove pan of saltines from oven and pour chocolate evenly on top of the caramel, spreading it evenly and smoothing it out. If you're using chopped pecans or nuts, this is now the time to sprinkle them on.
Let the toffee and chocolate cool completely. I popped mine in the fridge for about an hour.
Once cool, break into 2 inch pieces.
Store in an airtight container if you have any leftovers.
Amount Per Serving (1 serving)
Calories 209Calories from Fat 126
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.