Directions

1.) Preheat oven to 350 degrees.

2.) Grease a jelly roll pan (which is basically a cookie sheet with sides). You can use one that’s either 10 1/2-inches x 15 1/2-inches or 12 1/2-inches x 17 1/2-inches. You’ll just have to adjust the number of crackers that you use.

3.) Combine butter and brown sugar in small pot and melt over medium-high heat. Bring to a boil and cook for 3 minutes.

4.) Meanwhile, line the crackers in one layer along the bottom of the pan. It’s okay if your crackers break in the process – the toffee will hold them all together.

4.) Pour sugar/butter mixture over crackers and gently spread until all crackers are evenly coated.

5.) Bake for 15 minutes.

6.) Remove from oven and sprinkle with chocolate chips. Let the chocolate sit for about 2 minutes or so to melt. Once melted, use a wide spatula to spread evenly over cracker/toffee base.

7.) Sprinkle with toppings! I didn’t have nuts, so I made one section plain, one large section coated with crumbled Trader Joe’s Cinnamon Schoolhouse Cookies (if you haven’t tried these yet, you’re seriously missing out!), and one with butterscotch chips.

8.) Refrigerate for 1 hour (sorry, this is the toughest part. But believe me, it’s worth the wait). When hardened, break into small pieces.