Place foil on a large sheet pan that has a lip on it. Spray the foil with non-stick spray. Add the saltine crackers to the pan. Don't worry if you have to use less or more crackers, the recipe will work just fine still.
Preheat oven to 350 degrees
In a medium-sized pot over medium high heat, add the butter and brown sugar. Stirring occasionally, let the butter melt. Let the butter and brown sugar come up to a boil, stirring often, do not let burn. Let boil for 3 minutes, stirring almost constantly. Pour over the crackers, spread over evenly.
Place in the oven for 5 minutes.
Remove from oven and sprinkle over the chocolate chips. Put the pan back into the oven for 1-2 minutes to allow the chocolate chips to melt.
Remove from oven and spread the chocolate chips over the toffee. Sprinkle over the pecans immediately.
Place the sheet pan in the fridge for about an hour to set.
Break apart into pieces with your hands to desired size. Serve and enjoy.
This stayed good for about 3 days in our house. The toffee seemed to get sticky and stale after that. Would be great for holiday parties!
Nutritional values are approximate. If you require a special diet, please use your own calculations. Values below are for 1/48th of the recipe.