Chocolate peanut butter toffee

1/4 lb (one sleeve) saltines (the salted ones)

1 cup brown sugar

1 cup butter

2 1/2 cups semi-sweet chips

1/3 cup peanut butter

Chopped M&M’s (I used peanut ones.)

Preheat oven to 400-degrees. Line a jelly roll pan with parchment paper (the pan needs to have a lip to it or these things will leak all over your oven.) Place saltines in pan, salted side up. Leave just a bit of space between crackers so the toffee will encase the entire cracker when done.

Bring sugar and butter to a boil in a saucepan. Boil for 3 minutes (time the boiling after the whole thing starts boiling, not just the edges). And, resist the urge to stir it.

Pour boiling mixture over crackers. Place in oven for 5 minutes.

Put dollops of peanut butter on top and return to the oven for 1 minute.

Spread melted peanut butter over mixture with spatula and top with chocolate chips. Then, put back into the oven for 1 minute.

Use spatula to spread the chocolate chips (which have melted). Top with M&M pieces. Place in freezer for at least 1 hour. Once these are set, crack them into individual pieces.

Recipe found at http://grinandbakeit.com/peanut-butter-chocolate-holiday-bark-with-a-secret-ingredient

Oh so delicious!