Step 1

Pre-heat your oven to 400° F

Step 2

Line a jelly pan with parchment paper. DO NOT SKIP THE PARCHMENT!

Step 3

Cover the entire bottom of the pan with crackers, being sure to fill in any gaps with cracker crumble.

Step 4

Roast, and finely chop 1 cup of nuts. Set the nuts aside.

Step 5

In a medium pot (not too small), measure 1 cup of butter (NOT margarine), and 1 cup packed brown sugar.

Step 6

On medium heat, bring butter & sugar to a boil, and keep in a rolling boil for 3 minutes. DO NOT STIR WHILE BOILING. If you're using a candy thermometer, the temperature should be between 270°-290° F.

Step 7

Pour the hot toffee over the crackers, and spread it (using a buttered spatula) so it completely covers the crackers.

Step 8

Bake in the oven for 4 minutes. Remove from the oven, and turn the oven off.

Step 9

Evenly pour the chocolate chips over the top. Put it back in the still-warm oven for 1 minute to melt the chocolate, then spread the chocolate over the crackers & toffee.

Step 10

Sprinkle the chopped nuts over the warm, melty chocolate.

Step 11

Put the pan in the freezer until it's fully hardened, then break the Christmas Crack into pieces.