1 c. butter
1 c. packed dark brown sugar
36 (2 x 2 inch) saltine crackers
11 1/2 oz. milk chocolate chips
1/2 c. chopped pecans or walnuts

3-4 dozen.

In small saucepan, over medium-high heat, blend butter and brown sugar. Heat to boiling and boil for 4 minutes. Cover 10 x 15 inch jelly roll pan with foil and butter lightly. Place single layer of saltine on foil close together. Pour butter mixture over crackers, spreading evenly. Bake at 375 degrees for 5 minutes. Immediately sprinkle chocolate chips on top. Allow to soften and spread evenly over cooked crackers. Sprinkle with nuts. Refrigerate until cool. Break into pieces and store in tin container in refrigerator. Can be kept in refrigerator for 1-2 weeks.