1 c. butter (no substitutes)
1 c. dark brown sugar
36 saltine crackers
11 1/2 oz. milk chocolate chips
1/2 c. chopped pecans or walnuts (optional)
In a small saucepan over medium-high heat, blend butter and brown sugar
together. Heat to boiling and boil 4 minutes. Cover 10x13" jelly roll pan
with foil and butter the foil lightly. Place a single layer of saltines
closely together on foil. Pour butter mixture over crackers, spreading
evenly. Bake at 375 degrees for 5 minutes. After removing from oven,
immediately sprinkle chocolate chips on top. Allow chocolate to soften and
spread evenly over cooked crackers. Sprinkle with nuts, if desired.
Refrigerate until cool. Break into pieces. Store in the refrigerator; will
keep 1-2 weeks.