Ingredients
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
¾ cup chopped pecans
![Peut être une image de crackers](https://scontent.ffez1-1.fna.fbcdn.net/v/t39.30808-6/347416471_213430084883738_2113084459021327952_n.jpg?stp=dst-jpg_s600x600&_nc_cat=106&ccb=1-7&_nc_sid=730e14&_nc_eui2=AeGAoPIiXjR7rAAujB1nB7AEb_UBWTRvHBhv9QFZNG8cGM-CckQyxAVbntqOzodjhIOMGKkoES3hShjBQ6rbqaA4&_nc_ohc=PiiaJpJTm6UAX-dyP_R&_nc_ht=scontent.ffez1-1.fna&oh=00_AfAPr2wMrvv7r2FUZROtzvPIUVWSEo--jt-0uuX75v1dxg&oe=649627FA)
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Line a rimmed baking sheet with saltine crackers in single layer.
Combine butter and sugar in a saucepan. Bring to a boil; boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
Bake in the preheated oven for 5 to 6 minutes.
Remove from the oven and sprinkle chocolate chips over top. Let sit 5 minutes.
Spread softened chocolate evenly. Sprinkle with pecans. Allow to cool completely, about 25 minutes.
Break toffee into pieces.
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