Saltine Toffee Crunch With Dark Chocolate

35 to 40 saltines (about 2 sleeves worth)
1 C butter
1 C light brown sugar
1-1/2 C dark chocolate chips

Preheat the oven to 425 F. Use 1 or 2 rimmed pans. Line them with foil and spray with non-stick cooking spray. Arrange the saltines in the bottom of the pan with no space between them.

Put the butter and brown sugar in a saucepan and melt them together over medium heat. Boil for two minutes, until it turns a uniform caramel color. Pour this mixture over the saltines and bake until just bubbly — 3 to 5 minutes.

Remove from oven and evenly distribute the chocolate chips over the hot caramel. Wait a minute or so until the melted chocolate chips look “glossy,” and then spread the chocolate evenly with a knife.

Cool in the refrigerator or freezer (or outside on the porch!) and then break into pieces when the chocolate has hardened completely.