Aunt Terri's Irresistible Heath Bar

Let me just say, this is one of the fastest, easiest, yummiest desserts you will ever make. Very few ingredients, less then ten minutes prep and you can be eating it in 30 minutes. So good!

My aunt made this recipe up nearly ten years ago and I've been making it since. I take it to dinners, church functions, and make it for our family often. It also stores super well in the freezer so you have a yummy treat ready at any moment when a chocolate craving hits you outta nowhere.

Ingredients

1 1/2 sleeves Saltine Crackers
2 sticks Butter
3/4 C Brown Sugar
1/4 tsp Baking Soda
1 Bag Semi-Sweet Chocolate Chips
1 C Walnuts or Pecans (optional)

Directions

1. Preheat oven at 375 degrees.
2. Line a cookie sheet with aluminium foil.
3. Then take the saltine crackers and place them in rows on top of the aluminum, covering the cookie sheet completely.
4. In a small sauce pan over medium heat, melt two sticks of butter, brown sugar, and then add the baking soda at the end; mixing continuously. 
5. The mixture will begin to "puff" a bit, this is when it's ready to be poured over the saltine crackers.
6. Spread the butter/brown sugar mixture over the saltines so they are completely coated.
7. Place cookie sheet in preheated oven. (NOTE: It may be helpful to put some aluminum foil under the tray, in case the butter/sugar mixture spills over a bit as it heats in the oven)
8. Bake for 6-8 minutes, keeping an eye on it, as again, it can spill over and then you have a mess to clean on the bottom of your oven. What you are looking for is a carmalization.
9. Remove the cookie sheet from the oven and turn off the oven totally.
10. Pour one full bag of chocolate chips on top of the crackers, making sure they are evenly placed/dropped. (NOTE: Do not spread the chocolate)
11. Place back in the oven for one minute. (yes, I know the oven is off, just trust me on this one!)
12. Remove from oven, using spatula, spread the chocolate so it is completely covering the crackers.
13. Sprinkle nuts on top as desired.
14. Place entire cookie sheet in freezer for 30 minutes or refrigerator for 1 hour minimum. 
15. Once the chocolate is hardened, you can remove the foil from the bottom of the crackers (most of the time this comes off fairly easily), then break into "chunks."
16. Enjoy!