1 (11 or 12 oz.) bag Hershey's milk or semi-sweet chocolate chips.
1 1/2 c. chopped walnuts or pecans
2 sticks butter (no fat-free crap)
1 c. brown sugar
saltine crackers

You will also need a nonstick cookie sheet with "sides" lined with parchment paper.

Preheat oven to 375°F. Line crackers on parchment covered cookie sheet. Heat butter and sugar to boil for 3 minutes, stirring constantly. Pour sauce over crackers and smooth over with spatula, but do not move the crackers.

Bake for 8 to 10 minutes. Sauce will be very HOT and bubbly. Sprinkle chocolate chips and use spatula to spread out evenly. You can pop back into the oven to speed melting, but KEEP AN EYE ON IT. Sprinkle the chopped nuts over the entire pan. You can press them into the chocolate so they stay better. Cover with foil and place pan on an even surface in the freezer for a couple of hours. Unwrap pan and lift out frozen crackers. Break into cookie size pieces. Store in airtight container.