2 sticks butter (no margarine – I use Land o’ Lakes)
1 cup sugar
2 cups semi-sweet chocolate chips (I use Ghiradelli semi-sweet chocolate chips)
Preheat oven to 350 degrees.
Line a 10x15 jelly roll-type pan with heavy duty foil. Then line the pan with a single layer of saltine crackers, salt side up.
Melt butter in a heavy saucepan and add sugar.
Bring mixture to a boil – then low boil 3 minutes, always stirring, until smooth.
Pour mixture over crackers and spread evenly.
Bake for 12-15 minutes, until butter-sugar mixture turns a shiny, amber color.
Spread chocolate chips over candy.
Place pan in oven one minute and then spread chocolate evenly.
Let cool and then place pan in refrigerator to cool completely.
Lift candy from foil and break into pieces.
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