• 1 sleeve saltine crackers (I used NABISCO unsalted tops)
• 2 sticks butter (I used LAND O LAKES)
• 1/2 cup light brown sugar, firmly packed (I used DOMINO)
• 12 oz. semi-sweet chocolate mini-morsels (I used NESTLE)
• 1 cup chopped pecans
Preheat oven to 350 degrees.
Place crackers in one layer, face-side UP, on parchment-lined baking sheet with sides (I used my 18 by 13 heavy-duty, non-stick baking pan with sides and lined up 40 crackers, 8 rows wide by 5 rows high).
Melt butter and light brown sugar in medium saucepan. Cook over medium heat, stirring frequently, until you notice the first sign of the boil – meaning the very first bubble of a boil that you notice – then watch the clock and boil steadily over medium heat for 3 minutes, stirring constantly.
Remove from heat. Pour butter-sugar mixture over the crackers. Spread around evenly.
Bake for 6 minutes (my oven rack sets a notch below center).
Remove from oven and sprinkle with chocolate mini-morsels. When they start to melt, spread evenly over entire layer of crackers.
Scatter chopped pecans over the top immediately, while chocolate mini-morsels are still on the melty side.
Refrigerate 1 hour (during the COLD months, mine goes out to set up in my mudroom).
Remove from refrigerator and crack into pieces.
by: Aunt Carol