1 cup butter (2 sticks)
1 cup light brown sugar
8 oz. semisweet chocolate chips (about 1 1/2 cups)
Preheat oven to 425 degrees. Line 15x10x1 inch baking pan with aluminum foil and then lay out in a single layer the saltine crackers to fill the bottom.
In a medium saucepan, melt butter and brown sugar and bring to a boil. Boil 5 minutes stirring occasionally. Remove from the heat and pour over the crackers, covering them evenly.
Bake 2 to 4 minutes, or until just bubbly, watching closely to avoid burning. Remove from the oven and sprinkle the chocolate chips evenly over the crackers. When the chocolate chips melt a bit, spread them over the crackers with a knife.
Transfer the pan to a cooling rack until the pan is no longer hot to the touch. Put pan in the freezer for 30-45 minutes, or until completely cold. They will form one big sheet. Break or cut into pieces taking care to remove all of the aluminum foil from the back. Store in airtight container in the refrigerator. Makes 20 servings.
Tip: I cut mine along the same lines with the saltines so I got 40 squares out of this recipe instead of 20. I recommend taking the foil off of the back in big sheets rather than after you have cut your pieces. It is too tedious to have to peal the foil off of each individual piece. Don't ask me how I know this. Enjoy!