Step 1

Pre-heat oven to 325°F. Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.

Step 2

Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 3 minutes. Stir constantly.

Step 3

Once it’s nice and bubbly and changed to more of a caramel color, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife… however it doesn’t have to be perfect. Try to move fast during this part so the toffee doesn’t harden.

Step 4

Place pan in the oven and bake for 7-9 minutes. The mixture will spread evenly over the crackers as it bakes.

Step 5

Remove pan from place chocolate chips on top and allow to melt or melt the chocolate and then pour over the top with a spatula. Sprinkle M&M’s (or nuts) on top and then place in the freezer for 15 minutes.

Step 6

Once chocolate has hardened break pieces off the foil and store in an airtight container for 1 – 2 weeks.