Directions:

Preheat your oven to 350 degrees.

Lightly spray cookie sheet with cooking spray, or cover with foil. Line the cookie sheet with the saltines, in a single layer. Try to make sure there aren’t any major gaps. If there are a few spaces, it’s not the end of the world, but you don’t want huge blank spots in between the crackers.

In a small saucepan, combine the butter and brown sugar. Cook over medium heat until it really starts boiling. Stir throughout to make sure it’s all mixed together.

 Pour the concoction over your crackers. Try to get a little on every cracker. I had to use a spatula to spread it out. It will thin and bubble over to nearby crackers in the next step if you miss a few spots.

Place the cookie sheet in the oven and let bake for 5 minutes. While you’re waiting, get your chocolate peanut butter chips and put them in a bowl. It’s just easier to mix everything together for the next step.

 Take the cookie sheet out of the oven (I think it goes without saying to use an oven mitt!). Immediately pour the chocolate peanut butter chips over the molten-hot toffee mixture. They’ll melt right in. Use a spatula to spread them around.

Stick the cookie sheet in your fridge for about half an hour. Once the mixture hardens, use a spatula to lift it up, then break it into bark-like pieces.