Gugel Family Cookbook

Fool's Toffee

1 cup butter
1 cup dark brown sugar
36 to 40 saltine crackers
12 oz. chocolate chips
1/2 cup chopped walnuts

Combine butter and sugar in a saucepan over low heat. Bring to a boil for four minutes. Wrap a cookie sheet in heavy foil and butter lightly or spray with cooking spray. Place crackers side by side on foil and quickly pour the hot butter/sugar mixture over it all. Spread the mixture evenly with a spoon over the crackers. Bake 15 minutes at 350°F. Remove from oven and immediately sprinkle chocolate chips over the crackers. Wait one to three minutes, then spread the melted chips evenly with a spatula. Refrigerate for at least 30 minutes. Break the toffee into pieces.