1 stack saltine crackers
1 c. butter
1 c. packed light brown sugar
1 (12 oz.) pkg. semi-sweet or milk chocolate morsels

Line a large cookie sheet with foil. Lay crackers on foil in a solid cover, crackers touching. Boil butter and brown sugar together for 3 minutes, stirring constantly. Pour over crackers, spreading to cover them all.

Bake at 400°F for 5 to 7 minutes; do not allow sugar mixture to burn. Remove from oven and allow to sit about 3 minutes. Sprinkle chocolate chips evenly over candy and spread with a spatula or fork as chocolate begins to melt. Refrigerate. Chocolate will harden in about 30 minutes and candy can be broken into pieces (usually in 1 1/4-inch squares with a pizza cutter when candy just firms, for less crumbs).

Variations and Substitutions:

You can cut butter down to 1/4 cup and still have it plenty buttery. Just watch more closely as you boil it for it will be thicker.

Leave off chips and cover crackers with sliced almonds. Pour syrup over them OR add the chips of your choice after baking.

You can make a "sampler" by using 1/2 pack of chocolate chips, 1/2 pack of butterscotch, putting one kind on one half and then swirling and mixing the middle third to combine. (The middle third is best. This combination tastes like a Heath candy bar.)

To make with marbleized effect, sprinkle both kinds of chips evenly over the surface, then lightly swirl without mixing.

You may use peanut butter morsels if you wish or combine them with chocolate chips instead of butterscotch. They are delicious!

You may use the white or chocolate-flavored almond bark for coating; just shave it off on the crackers with a knife after baking. The white almond bark is not as sweet as the butterscotch morsels.

OR you may simply use any combination you like and not go wrong!