contributed by Kathie Blozan
Preheat oven to 350 degrees
1 cup butter
1 cup light brown sugar
1 sleeve saltines (I use Club Crackers)
1 cup milk chocolate chips (for special occasions, Dove Milk Chocolates)
3/4 cup toasted sliced almonds
Line a jelly roll pan with aluminum foil.
Place crackers flat in the pan.
Using a wire whisk, whip butter and sugar mixture while bringing it to a boil.
Ladle it over the crackers.
Bake 8 minutes at 350. If it doesn't bake at least 8 minutes, it will be hard to remove the toffee from the aluminum foil.
Remove from the oven and sprinkle chocolate chips over the top.
Place back in the oven for one minute-just long enough to let the chips melt.
Remove from the oven again and carefully smooth the chocolate out somewhat, then top with nuts.
Let cool completely, then cut with a pizza cutter or break into pieces.
Store with wax paper in between layers.