This recipe came from the Chicago Tribune. It was super easy to put together and make. The only thing that I had an issue with was the cutting. It instructs to slice into squares and then cut those in triangles when you remove them from the freezer. Well, my toffee was not going to let me slice it. I ended up breaking it into pieces with my hands. I guess it makes for a more rustic look. If you wanted perfect triangular toffee, my suggestion would be slicing the toffee at room temperature.
1 cup butter
35 saltine crackers
1 cup packed dark brown sugar
1 pkg (12 oz) semi-sweet chocolate chips
1 cup chopped pecans, toasted
Line a 10×15 inch rimmed baking heet with parchment paper, allowing for some overhang. Melt butter in a large saucepan. Brush parchment with a little butter. Line up crackers on buttered parchment, touching but not overlapping.
Whisk brown sugar into remaining butter. Set over medium-high heat. Bring to a boil; boil thick, 2 minutes (or 248 degrees). Pour evenly over crackers.
Slide into a 400 degree oven and bake until brown and bubbly, 10 minutes. Carefiully remove from oven.
Scatter molten surface with chocolate chips. let melt 5 minutes. Use an offset spatula to spread chocolate. Cast on nuts; gently press into chocolate. Freeze until firm, 30 minutes.
Lift parchment by its overhang and set toffee (paper and all) on a cutting surface. Slice into 18 squares, then into 36 triangles. (Like I said earlier, good luck with the slicing)
Serve at room temperature. Enjoy!