Chirstmas Crack

1 boxcrackers

1 cup unsalted butter

1 cup brown sugar

1 bag semi-sweet chocolate chips

crushed pecans (optional)

crushed peppermints (optional)













Preheat oven to 400 degrees F.

Line a 15 x 10 inch rimmed baking sheet with aluminum foil. Place crackers side-by-side on the sheet until the entire pan is covered.

Melt the butter and brown sugar in a saucepan over medium-high heat. Bring the melted butter and brown sugar to a boil and let it boil for 3 minutes. Pour the mixture evenly over the crackers. Note: the mixture will be difficult to spread, so spread it as quickly as you can before it hardens.

Bake for 7 minutes. While the crackers and caramel mixture are baking, melt the bag of chocolate. Note: melt the chocolate in a saucepan over medium high heat, or in the microwave at 50% power for 30 second intervals.

Spread the melted chocolate evenly over the crackers, and bake for 3 more minutes.

Remove the toffee from the oven. If desired, sprinkle crushed peppermint or crushed pecans over the toffee. Let cool in the refrigerator for at least 1 hour.

Remove from the refrigerator and break into small pieces. Enjoy!