1 cup brown sugar, packed tightly
2 cups semi-sweet chocolate chips
40 saltine crackers
Preheat oven to 350ºF.
Line a jelly roll pan with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil.
Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly.
Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let sit for 3-5 minutes. Sprinkle on the chocolate chips, let soften and melt, and then spread into an even layer.
Let cool in refrigerator until hardened. Break into pieces for serving.
