1 c. butter
1 c. brown sugar
1 c. (rounding) milk chocolate chips
Zesta wheat saltines (enough to cover bottom of jelly roll pan (15 1/2 x
10 1/2 x 1 inch)
3/4 c. finely chopped pecans or walnuts or almonds

Line pan (sides, too) with tin foil.

Lay crackers on foil as close together as possible.

Boil butter and sugar 3 minutes (rolling boil) then pour over crackers, spreading slightly with spoon to cover. Bake 8 minutes at 400 degrees.

If crackers "float" after baked, use fork to gently press back in place. Let set for 3 minutes.

Sprinkle nuts and chips over top and spread with knife when melted. Let cool - break while warm (chocolate will not be set yet) or use spatula to press (cut) according to cracked edges.