1 sleeve (about 40) saltine crackers
1 bag (2 cups) semi-sweet chocolate chips
1 cup butter
1 cup brown sugar
1/2 cup chopped pecans
Preheat your oven to 400F (205C) degrees. On one baking sheet, spray with nonstick spray and line with parchment paper.
Place your saltine crackers in even rows until the baking sheet is fully covered (flat).
In a saucepan over medium heat and melt the butter and sugar together. Whisking frequently, let the toffee cook until it's a thick mixture. Be careful not to burn the sugar.
Pour the toffee over the crackers and spread evenly. Place it in the oven for about 3-5 minutes, then remove.
Sprinkle the chocolate chips over the entire contents of the pan and place it back in the oven for about 2 minutes to melt. Then remove and smooth it out evenly over the toffee and crackers.
Chop your pecans and sprinkle them on top and then let it all cool and harden. Once it's completely hardened, chop it into pieces and enjoy!
Note: The bark can be stored in an airtight container for 3-5 days at room temperature or freezer for about 2 weeks. It's best to also layer it on some parchment paper so that it doesn't stick together into one giant clump.