Chocolate Toffee Crisps
50 saltine crackers
1 C butter
1 ½ C brown sugar, packed
3 C chocolate chips
Preheat oven to 350 degrees. Cover a large cookie sheet with tin foil and spray thoroughly with pan spray. Set down a single layer of crackers.
In a small saucepan, melt butter and brown sugar. Bring to a full boil and allow to boil hard for three minutes, while stirring constantly.
Pour mixture over crackers. Using a wooden spoon, spread mixture evenly over crackers.
Bake for five minutes. Top with chocolate chips. Bake for three minutes. Spread melted chocolate over crackers, evenly. Place flat in the freezer for at least thirty minutes.
You can use a very sharp knife or pizza cutter to cut these into orderly pieces or you can use your hands to break them into jagged pieces.
Keep these cold until they are ready to serve or anticipate chocolate covered fingers.
Baking It to the Streets 
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