1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
60 salted saltine crackers (about 30 Saladitas in pairs)
10 ounces semi-sweet chocolate chips
1/2 cup roughly chopped pecans
Preheat oven to 350F. Line a large baking sheet with heavy duty aluminum foil folding up the edges which will box in the toffee. Line the foil with a piece of parchment paper. This should help keep the toffee from sticking, but you could also add a spray of nonstick cooking spray if desired.
In a small saucepan, melt the butter and brown sugar over medium-high heat on the stovetop. Bring to a rolling boil. Reduce the heat to medium and continue to boil for 5 minutes (set a timer), stirring occasionally.
While that is boiling, spread the crackers out on the foil in a single layer.
Quickly pour the toffee over the crackers and spread to cover completely.
Bake for 5 minutes in the oven. Remove from oven and immediately sprinkle the chocolate chips on top.
Place back in the oven for 1 minute until the chocolate starts to look shiny and is soft enough to spread evenly over the toffee.
Top with the pecans.
Chill in the refrigerator for about 2 hours to harden.
Peel away the foil/parchment paper and break into pieces.
Individually package to share!