Christmas Crack (AKA: Saltine Cracker Toffee)

Step 1: Preheat oven to 375 degrees. Line a 15x10 baking pan with heavy duty foil and spray generously with Pam. Or, use a nonstick cookie pan without foil. Lay crackers in the pan in a single layer. You can cut crackers with a chef's knife if you need to fill in the end of the tray.

Step 2: In a heavy saucepan, melt the butter and brown sugar. Continue to cook, stirring constantly, for 3 to 5 minutes, letting the mixture boil and start to darken. IF USING LIGHT BROWN SUGAR, you may need to cook for an additional minute or two. Don't overcook!

Note: You're not actually making true caramel here, so you don't need to be precise or worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.

Step 3: Immediately pour the boiling syrup over the crackers, covering completely. Use an offset spatula or silicone spatula to spread evenly.

Step 4: Bake for 5 minutes, until quite bubbly. Don't overcook, or it will turn grainy.

Step 5: Remove the tray from the oven and immediately sprinkle the chocolate chips evenly over the crackers. Let sit for a few minutes, then use an offset spatula to spread the melted chocolate evenly over the entire surface.

Step 6: Immediately sprinkle the topping (nuts, candy, etc) over the surface. Use your palm to lightly embed the topping into the melted chocolate.

Step 7: Let the crackers cool to room temperature then put the tray in the refrigerator and cool for at least a few hours.

Step 8: The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear it. On a cutting board, cut the candy into random-shaped snack-sized pieces using a chefs knife (you can use your hands, too, but its a lot easier with a knife). Store REFRIGERATED in an airtight container, with parchment between the layers, for up to a week. If it possibly lasts that long...!