2 sticks creamery butter (1 c.), not butter
1 c. sugar
Saltine crackers
3/4 of 11 oz. bag milk chocolate chips (not semi-sweet)
Pecans

Line cookie sheet with foil. Single layer bottom with saltine crackers. Set aside. Melt creamery butter slowly. Add 1 cup sugar and bring to a boil; boil for 3 minutes. Pour evenly over the crackers.

Using a spatula or spoon, make sure every cracker is covered. Bake in 350 degree preheated oven for 15 minutes. Remove and immediately sprinkle the top with the milk chocolate chips. Let stand approximately 1 minute and when chips start to melt, spread evenly over all. Sprinkle with pecans. Using the back of a wooden spoon, pat the pecans (just a little) into the chocolate. Refrigerate and when completely cool, break into pieces like you would peanut brittle. Yum Yum.