Halloween Candy Cracker Toffee

Directions

1. In a saucepan, combine the salted butter and brown sugar. Bring to a boil, then let it simmer for about 5 minutes.
2. Arrange a single layer of Club House Crackers on a cookie sheet, placing them close together.
3. Pour the hot butter-sugar mixture evenly over the crackers, then bake at 350°F for 6 to 10 minutes (using the full 10 minutes yields better results).
4. Take the cookie sheet out of the oven and immediately scatter the chocolate chips over the crackers, making sure they are spread out evenly.
5. Return the pan to the oven for exactly 1 minute to soften the chocolate.
6. Remove the pan from the oven and let it sit undisturbed for 30 seconds.
7. Using the back of a spatula, gently nudge the chocolate chips a little. Wait another 30 seconds, then nudge them again.
8. Now start slowly spreading the melted chocolate across the crackers, being careful not to shift the crackers themselves.
9. Let the pan sit for another 30 seconds; by this point the chocolate will spread like frosting when you move it.
10. Place the chopped Halloween candy on top of the chocolate layer, either randomly or in a deliberate pattern.
11. Press the candy pieces down gently so they stick into the chocolate.
12. Put the pan in the freezer for about 1 hour until fully set, then break the toffee into pieces.