Saltine Candy Brittle

40 saltine crackers

2 sticks margarine

1 cup brown sugar

1 cup chocolate chips

Preheat oven to 350 degrees. Line a jellyroll pan with parchment paper.

Lay the saltines, on your prepared jelly roll pan, in rows touching as close together as possible.

In a medium saucepan, melt the margarine and brown sugar together. Bring to a boil, let boil for 5 minute.

Pour over saltine crackers spreading evenly.

Place in oven and bake for 5 minutes or until caramel starts to boil.

Remove from oven, sprinkle chocolate chips on tops, let stand 2 minutes and spread the chocolate covering the whole top.

Place in the freezer for an hour or until brittle is completely cooled and hardened. Turn the brittle out onto a clean surface, peel off parchment paper, and break up with your hands or a knife.

Variation Toppings:
Rocky Road- while chocolate is still melted sprinkle on chopped peanuts and mini marshmallows.
Ground Nuts- while chocolate is still melted, sprinkle on ground nuts (ie. walnuts, almonds, filberts).
Sliced Almonds- while chocolate is still melted, gently place sliced almonds across the top in a straight line continuing underneath partially overlapping the one on top.

Continue this pattern until all the brittle is covered.