4 sticks of unsalted butter
2 cups packed brown sugar
Melt these together over medium heat. Cook until it gets frothy/foamy/bubbly and turns a dark amber in color. Turn on your oven at 350 degrees.
While it is cooking, line a sheet pan with parchment paper, and crackers, yes crackers. I made a couple of batches trying different crackers, and I really like the Club crackers the best, but really, any will do.
Once your caramel is ready, pour it over the crackers.
Now, throw it back in the oven until it is bubbly. About 5 minutes.
After it comes out of the oven, sprinkle 2 cups of chocolate chips. I used bittersweet Ghiradelli, because it was what I had in the pantry, but semi-sweet or milk will work just as well. I threw the pan back into the oven for a couple of minutes to melt the chocolate, and then spread it around.
Now, throw on whatever you want.....walnuts, pecans, almonds, even butterfinger pieces. And throw it in the freezer for a couple of hours to harden.
Now break it up into pieces and enjoy!
And now, I need to go find some leftovers so I don't inhale the rest of the pan. See you later this week.