Using saltines to make cookies provides a sweet, salty taste. The crackers also can be easily broken into bite-size pieces.
Things You'll Need
Preheat the oven to 400 degrees. Line a jelly roll pan with parchment paper. The pan needs to have a lip to it or the cookies will leak all over your oven. If you don’t have parchment paper handy, use heavy-duty aluminum. Place saltines in the pan, salted side up. Leave just a bit of space between crackers so the toffee with encase the entire cracker when done.
Bring the sugar and butter to a boil in a saucepan. Boil for three minutes without stirring.
Pour the boiling mixture over the crackers. Use a spatula to spread it evenly, if you like.
Place in the oven for five minutes.
Remove from the oven, put dollops of peanut butter on cookies and return to the oven for one minute.
Remove from the oven, spread the melted peanut butter over the mixture with a spatula and top with chocolate chips. Return to the oven for one minute.
Remove from the oven and use the spatula to spread the chocolate chips. Top with a dusting of crushed pecans. Place in the freezer for at least an hour.
Make SURE to line your pan or, well, you won’t have cookies or a pan afterwards!