Ingredients:
1 c butter
1 c packed brown sugar
36 2x2-inch saltine crackers (may need more/less)
11 1/2 oz milk choc chips
1/2 c chopped pecans or walnuts
Directions:
Cover 10x15-inch jelly-roll pan with foil and butter lightly.
Place single layer of saltines on foil close together.
In small saucepan over medium-high heat, blend butter and sugar.
Heat to boiling and boil 4 minutes.
Pour mixture over crackers, spreading to cover evenly.
Bake at 375° for 5 minutes.
Remove from oven; with fork, shift crackers back in place if they moved.
Sprinkle chocolate chips over crackers, allow to soften and spread evenly
(can also return to oven for a minute - I do this with oven turned off).
Sprinkle with nuts.
Refrigerate to cool. Break into pieces.
Store covered in fridge 1-2 weeks.
Makes 3 to 4 dozen.