Holiday dessert find is a definite keeper

“I will be adding this to my holiday baking rotation,” said Deanna Denley Clements.
“It’s very good and very easy, just make sure you have fresh saltines,” she said.
She saw the recipe on her Instagram feed and got it from Southern Living. She says it tastes like a Heath or Skor candy bar.
She is considering variations such as milk chocolate instead of dark, butterscotch chips alone, or swirled with chocolate.
Her daughter-in-law Kaitlin Adams has made them before, topping them with candy sprinkles.
The recipe was among many Deanna had saved that she wanted to try when her kids were home for Christmas.

Cracker Toffee

1 sleeve saltine crackers (about 48)
1 cup (2 sticks) butter
1 cup firmly packed light brown sugar
12 oz. bittersweet chocolate morsels
1/2 cup chopped pecans or other nuts

Heat oven to 325°. Line rimmed baking sheet with aluminum foil or parchment paper. Arrange crackers in single layer on pan. Cook butter and brown sugar in small saucepan over medium-low heat until melted and smooth, stirring slowly. When it begins to bubble, cook three minutes while stirring. Pour slowly and evenly over the crackers. Crackers may float a little, but that’s fine, just move them back in place with tip of knife, and make sure all of the crackers are covered in the sugar mixture. Bake 15 minutes. Remove from oven and sprinkle chocolate morsels evenly over the top. Return to oven until chips begin to melt and lose their shape, about one minute. Spread melted chocolate evenly over surface and sprinkle with pecans. Let stand until nearly set and then chill until firm at least two hours. Break into pieces. Store refrigerated in airtight container.