30 to 40 saltine crackers
1 c butter
1 c brown sugar, packed
1/2 tsp vanilla extract
1.5 to 2 c chocolate chips
Preheat the oven to 350F. Line a 9 x 11 pan or similar with aluminum foil and spray it very well with cooking spray. (Do not try to make this without using foil; you will hate yourself). Place saltine crackers in a single layer on the bottom of the pan. (Some recipes suggest using a jelly roll pan which may allow for a slightly bigger batch, i.e. 40 crackers, but it’s a bit too shallow for my comfort zone and didn’t want any bubble-overs)
In a saucepan on the stove top, combine butter and sugar and bring to a boil while stirring constantly. Once a boil is reached, reduce the heat and simmer, uncovered, for 3 to 5 minutes or until mixture has thickened some. Take care not that your simmer is not too fast/too high because it will be prone to bubbling over or scorching. Stir mixture frequently while it simmers to avoid bubbling over or scorching (The taste of burnt butter and sugar is awful so do not burn it)
After mixture has thickened a bit, remove it from the heat, wait 30 seconds, add the vanilla extract and stir.
Pour mixture over the prepared pan with the saltine crackers. Bake this in the preheated 350F oven for 5- 7 minutes, or until toffee/liquid becomes bubbly.
After removing the pan from the oven, let it sit for 3-5 minutes.
Sprinkle on the chocolate chips and wait for 3-5 minutes, letting them soften and melt a bit, and then spread and smooth them into an even layer with a spatula.
After smoothing the chocolate, add nuts, seeds, graham cracker crumbs, toffee bits, dried fruit, candy bits, or swirl in some peanut butter or other nut butter.
Use other types of chips, such as butterscotch, white, peanut butter, etc. either in addition to or in a half-and-half combination with the dark chocolate chips for your top layer.
Let cool very well and if desired for expediting purposes, refrigerate or freeze until hardened. Break into pieces the size of your choice.
Store in an airtight container on the countertop. Or, for longer term storage, freeze it.