English Toffee

So I've been reading A LOT since i got my Kindle for Christmas. I've always enjoyed reading, and when i find a good book, i will re-read it more times then i can count. I used to got books from the Library and borrow from friends, but since we moved here to CA i've been seriously lacking in new books because i found our local library seriously lacking in any books, and anything that they do have that's any good has a waiting list a year long....So i started buying books online to get in the mail. I found used and new books cheap on Half.com and Amazon (you can find books for a penny + S&H) and the books i already did have were read multiple times.
But since getting the Kindle, i've discovered all kinds of new authors because of the free reads and books under $3. An author i found was Joanne Fluke, she writes murder mystery books (that are clean!), and in all of her books she includes tons of delicious recipes.
Tonight, i decided to give one of the recipes a try. Since i love to share good stuff, i figured this was worth telling you about. Husband didn't think he would like it because he thinks crackers sound weird to be in candy, but he did like it. He wants to take it with him to work tonight. And sorry about the picture being so crap, my camera needed to be charged so i used my phone.

IBBY'S METAPHYSICAL ENGLISH TOFFEE

(from Chocolate Chip Cookie Murder by Joanne Fluke)

Preheat oven to 350 degrees, rack in the middle position.

16-ounce box Club Crackers* (Mine were Keebler. You'll use only one packet)

1 cup butter (2 sticks)
1 cup brown sugar (tightly packed)
2 cups milk chocolate chips (12-ounce bag)
2 cups chopped pecans (salted or unsalted, it really doesn't matter)

Line a 10-inch by 15-inch cookie sheet with foil. If you have a jellyroll pan, that's perfect. If you don't, turn up the edges of the foil to form sides.

Spray the foil with Pam or other nonstick cooking spray. (You want to be able to peel it off later, after the candy hardens.)

Line the pan completely with Club Crackers, salt side up. Cover the whole bottom. (You can break the crackers in pieces to make them fit if you have to.) Set the cracker-lined jellyroll pan or cookie sheet aside while you cook the toffee mixture.

You don't need a candy thermometer to make this candy :]]

Combine the butter with the brown sugar in a saucepan. Bring it to a boil over medium high heat on the stovetop, stirring constantly. Boil it for exactly five minutes, stirring it constantly. If it sputters too much, you can reduce the heat and if it starts to lose the boil, you can increase the heat. Just don't stop stirring.

Pour the mixture over the crackers as evenly as you can.

*I started by pouring the mixture in lines from top to bottom over the length of the pan. Then I turn it and pour more lines over the width of the pan. Once the whole pan is crosshatched

with the hot toffee mixture, pour any that's left where it's needed. If it doesn't cover the crackers completely, don't worry - it'll spread out a bit in the oven.

Slide the pan into the oven and bake the toffee at 350 degrees F. for 10 minutes.

Remove the pan from the oven and sprinkle the milk chocolate chips over the top. Give the chips a minute or two to melt and then spread them out as evenly as you can with a heat-resistant spatula, a wooden paddle, or a frosting knife.
*when i pulled it out of the oven i didn't think it looked done because it was still bubbly and looked about the same consistency as it did when i put it in, but it really was fine. It hardens while the chocolate is melting on top of it.

Sprinkle the chopped pecans over the top of the chocolate and refrigerate the pan.

When the toffee has thoroughly chilled, peel it from the foil and break it into random-sized pieces.

Enjoy!!
i can't stop eating it even though i have to because my stomach is rebelling against me.