Almond Toffee Chocolate Brittle Crack

Preheat oven to 350 degrees F. Spray a cookie sheet with non-stick spray.

Line crackers on cookie sheet close together. Melt butter and brown sugar in a medium pan on medium-high heat. Stirring often, heat the mixture for about 3-5 minutes until it turns into a nice caramel looking sauce. *Note: I have used generic brown sugar without success. Not sure why it does not caramelize, but instead the butter starts to clarify and the brown sugar clumps. I recommend using C & H brand brown sugar. Pour the sauce over the crackers until they are completely covered. Bake for 6-7 minutes. I would linger more towards 7 minutes just to ensure that the caramel sets. Remove from oven and immediately sprinkle chocolate chips over the cookie sheet. The chocolate should start to melt. Spread chocolate over the toffee mixture and top with nuts. Allow to completely cool before breaking toffee up in pieces. If you’re impatient like me put them in the freezer for 10 minutes. Enjoy!