40 Saltine crackers
1 cup packed, light brown sugar
1 cup butter
12 oz. bag chocolate bits
1 cup very finely chopped almonds

Heat oven to 400°F.

Cover bottom and sides of a cookie sheet with foil. Place saltines on the sheet, side by side, without overlapping. Set aside.

Melt butter in a saucepan; add brown sugar and stir to dissolve.

Bring to full rolling boil for exactly 3 minutes, stirring often. Remove from heat and pour gently over saltines. Distribute evenly.

Bake 5 minutes at 400°F. Remove from oven and sprinkle package of bits over the toffee and crackers. After a few minutes, spread the chocolate evenly over the entire pan using the back of a spoon. Sprinkle on nuts.

Refrigerate at least 2 hours. Remove from refrigerator. Remove foil from back of toffee and break with hands into desired pieces (do not cut). Store in in a container, refrigerated.