Cracker Candy

INGREDIENTS:

Apx. 1 ½ sleeves saltine crackers

2 sticks butter (no substitute)

1 cup brown sugar - packed

1 bag (16 oz.) semisweet chocolate chips

3/4 cup chopped walnuts, crushed toasted almonds, sprinkles, or crushed candy canes (optional)

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes.
3. Line 11 x 15 in. jelly roll pan with wax paper. (May use tin foil then lightly grease.)
4. Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown.
5. Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve.

Helpful Hint: Let the candy sit for about 10 minutes on the counter, then slide it into the freezer for about 20-30 minutes. Pick the candy up by the wax paper and break away pieces. Store the candy in the fridge or place a few pieces in the freezer for 20 minutes for extra crunchiness. Yum!