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1 c. light brown sugar
24 sq. unsalted saltines
1 c. butter (2 sticks)
1/2 tsp. vanilla
6 oz. chocolate chips

Arrange saltines in a single layer on a greased 9x13 cookie sheet. Bring brown sugar and butter to a boil and boil for exactly 3 minutes over medium heat, stirring once or twice. Remove sugar/butter mixture from heat; stir in vanilla and pour over crackers.

Bake in oven for 5 minutes. Keep a constant watch on it because ovens vary in temperature and it will burn very easily. Allow cookie pan to cool for 5-10 minutes, or until it is set.

Distribute chocolate chips evenly over the top; spread with a knife when they have softened. Cool by covering with foil and put in the refrigerator.

To get it out of the cookie sheet, turn opposite corners like you would an ice cube tray and the whole sheet of toffee should pop out. Then you can cut, break, or tear off pieces as neatly or haphazardly as you like. Then either refrigerate until dessert, or freeze until the gala event.

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