Easy Toffee

Okay so just humor me about the Cheez-It's in this recipe. If it sounds to gross for you then you can substitute saltines.

1 1/2 cup unsalted butter (3 sticks)
1 1/2 cup, packed light brown sugar
2 bags of 11.05 ounces of milk chocolate chips
½ box of the Big-size Cheez-It’s (use the big ones, as they cover more room)
1 cup of pecan pieces

Preheat oven to 400ºF.
Line jelly roll pan or cookie sheet with foil and spray with non-stick spray.
Lay a flat layer of Cheez-It crackers out on the foil. I did a layer and a half, making sure to cover up any gaps with Cheez-It’s.
In a saucepan, melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 3-4 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Do not mix! Just pour, and fill in any gaps with a spatula.
Bake in pre-heated oven for 5-8 minutes, or until the toffee becomes bubbly. Turn off oven, then take out of oven and let it sit for a couple of minutes. Then sprinkle on the chocolate chips. Put tray back in oven to help the chips melt a bit. When chips are melted a bit, spread them into an even layer like you would frosting a cake. After done spreading the chocolate this is the time to sprinkle on the chopped nuts or whatever else you want to add.
Let cool and/or refrigerate until hardened. Once firmly cooled then break into pieces.