Pat’s Saltine Cracker Candy

Jim’s mom would make this for her children when they were growing up.  It only uses a few ingredients and is so incredible!  Diana makes it every year during the Christmas season.  It freezes well and is great for all those holiday parties. 

35 saltines

1 cup butter, cubed

1 cup packed brown sugar

2 cups semisweet or milk chocolate chips

1 cups chopped pecans or other nuts, toasted (optional)

            Preheat oven to 350 degrees.  Line a 15x10x1 inch baking pan with foil.  Grease foil.  Arrange saltines in a single layer on foil.  In a large saucepan, melt butter over medium heat.  Stir in brown sugar.  Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved.  Spread evenly over crackers. 

            Bake 8-10 minutes or until bubbly.  Immediately sprinkle with chocolate chips.  Allow chips to soften for a few minutes, then spread over top.  Sprinkle with toasted pecans or other nuts (optional).  Cool slightly.  Refrigerate, uncovered, 1 hour or until set.  Break into pieces.  Store in an airtight container.  Yield:  about 2 pounds.  

            Note:  To toast nuts, bake in a shallow pan in a 350 degree oven for 5 -10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.