1 cup unsalted butter, Anchor pure New Zealand butter
1 cup light brown sugar
2 cups semi-sweet chocolate chips
40 saltine crackers with sea salt
Preheat oven to 350ºF.
Line cookie sheet with foil and spray with non-stick spray.
Lay crackers out on the foil.
Melt the brown sugar and butter until a boil is reached.
Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved.
Pour this mixture over the crackers and spread to coat evenly.
Bake for 8-10 minutes, or until the toffee becomes bubbly.
After removing the pan from the oven, let it sit for 3-5 minutes.
Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer.
Let cool or refrigerate until hardened. Break into pieces and serve