Mock Toffee

Yield: 20
 I love toffee, but it's really a lot of trouble to make and it doesn't always turn out right.  If you need a quick little something sweet to round out your cookie plate, this is a great recipe to try.  I admit, I was skeptical when I first heard about making toffee with saltine crackers, but I decided to give it a try.  I couldn't stop nibbling at the results!

One of the great things about this recipe, aside from how good it tastes, is that it's quick, easy, and I usually always have the ingredients on hand.  There are numerous versions of this recipe out on the web, but this is the way that I like it.  The recipe can easily be doubled and you can use your favorite nuts or type of chocolate in place of the pecans and the bittersweet chocolate.

20 Saltine crackers
1/2 cup sweet cream butter, unsalted
1/2 cup light brown sugar
3/4 cup bittersweet chocolate chips
1/4 cup chopped pecans

Preheat oven to 400 degrees.

Line a jelly-roll pan (I like the one that came with my toaster oven) with foil. Lay the crackers into the pan as close together as possible without overlapping.  

Bring the butter and sugar to a boil over medium heat. Boil for 2 minutes, stirring constantly.  Remove sugar from heat and pour evenly over crackers.

Bake the crackers and sugar in the oven for 5 - 7 minutes, until very bubbly.  Remove pan from oven and let sit for 1 minute to set the sugar up slightly.

Sprinkle chocolate chips over crackers and let sit for 5 minutes to melt, then spread the chocolate evenly over the top when melted.  Sprinkle nuts over the top (optional).  

Cool at room temperature and then refrigerate. When the chocolate is set, cut the candy into bars, or break into pieces.