Recipe - Fools Toffee

1 cup Butter
1 cup Packed brown sugar
36 2inchX2inch Keebler Club
crackers (these seem to
turn out the best)
12 ounce Milk chocolate chips (milk
chocolate tastes better
than the semisweet)
One half cup Or more of chopped pecans or
walnuts (I usually use the
pecans)

(by Joanne Turnley from this Craft Guild)

Cover a 10 X 15 jelly roll pan or cookie sheet with foil and butter
lightly. Place a single layer of saltines on foil, close together. Melt
butter and brown sugar in small saucepan. Heat to boiling and boil for 4
minutes. Pour butter mixture over saltines and spread evenly (The sides on
the jelly roll pan work better than the cookie sheet so the mixture won't
go over the edges). Bake at 375 degrees for 5 minutes. Remove from oven and
immediately sprinkle chocolate chips on top. Allow chips to soften and
spread evenly over cooked crackers. Sprinkle with chopped nuts. Refrigerate
until cold. Break into pieces and store in the refrigerator. Can be kept in
refrigerator for 12 weeks. Posted to bakeryshoppe digest V1 Number 027 by
robin carr robin@hemi.com on Apr 14, 1997