Toffee Bark

1 cup sugar

1 cup butter

1T Vanilla

1 pkg semi-sweet chocolate chips

Heath toffee bits

Preheat oven at 375.

Line jelly roll baking sheet with tin foil and cover with saltines salt side up.  Line the crackers as close together as possible.

In sauce pan melt butter and sugar – bring to a rolling boil and boil for 3 minutes stirring continuously so it doesn’t bubble over.  Take off heat and add vanilla. Spoon all over the crackers and spread so crackers are evenly coated and let soak in.  Bake at 375 for 8-10 minutes until bubbly and lightly brown.

Take out of oven and sprinkle the package of chocolate chips over the crackers. Put back in oven for 1-2 minutes to melt the chips.  Take out of oven and spread chocolate with knife to smooth.  Sprinkle with toffee bits.  Refrigerate immediately for 4-5 hours or overnight if you can resist sampling.

Take out and peel off foil and break toffee into chucks to serve.