Chocolate Toffee Squares

WARNING!!!! These are seriously soo addicting and they DO contain the refined, "bad for you" sugars so only make these when you feel your self control is at its strongest or you are going to be in BIG, BIG trouble!!  I made these for Super Bowl Sunday in addition to the Taco Chili, so I was preparing for a crowd to help me devour these bad boys!!  Consider yourself warned so I shouldn't be getting any mean emails because you have gained weight and have 4 cavities!!  Hey, we can't eat healthy ALL the time!

Chocolate Toffee Squares
adapted from The Vegan Table

1 sleeve Saltine Crackers
3/4 cup Earth Balance Butter
1/2 to 3/4 cup packed Brown Sugar
3/4 to 1 cup nondairy chocolate chips or carob chips

Preheat oven to 375 degrees.  Cover a cookie sheet with aluminum foil, for easy cleanup.  Line cookie sheet with saltine crackers.

In a small saucepan, melt butter and brown sugar until barely simmering. 

It will start out with the brown sugar on the bottom of the pan and the melted butter on the top but once it is done it will all be mixed together and be brown in coloring. 

Turn off heat.  Pour butter mixture over crackers, spreading with a rubber spatula to completely cover all crackers.  Bake for 7 minutes. 

Remover from oven, and turn off heat.  Distribute chocolate chips evenly over crackers. 

Return to hot oven for just a minute or two, to accelerate the melting of chips.  Using a rubber spatula, spread chocolate over crackers, covering them completely. 

Place in the refrigerator for at least 1 hour.  Once chocolate has hardened, break chocolate-covered crackers into pieces, and serve as brittle.  The foil will be difficult to unstick from the crackers if it is too warm so make sure they have been cooled all the way down from the fridge.