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["- Preheat oven to 350u00b0", "- In a small sauce pan melt 2 sticks of butter, add 1 cup of brown sugar and stir well to combine.", "- Cover a greased baking sheet(s) with a single layer of saltines, edges touching. (I used two ~13x18"" baking sheets coated with cooking spray. You could also line them with parchment paper or a silicon baking mat.) It took about 2 1/2 sleeves of saltines (96 crackers) to cover the 2 baking sheets.", "- Slowly pour the melted butter and brown sugar over the crackers, stopping occasionally to gently spread with a pastry brush.", "- When every cracker is coated, sprinkle the toffee bits over all the crackers.", "- Warm in pre-heated oven until toffee bits begin to melt slightly (4-7 minutes depending on your oven). Watch carefully to avoid burning.", "- Remove baking sheets from oven and spread chocolate chips and pecans covering all areas. Add more or less to your liking.", "- Place baking sheets back in the warm oven (just turn the oven OFF and let them sit in the warm oven) to melt chocolate chips slightly.", "- After chocolate chips are melted, remove again from oven and let cool.", "- When baking sheets are cooled you can cover the treats with foil, parchment or wax paper and put in the fridge for about 5 minutes to harden up a bit.", "- Use a spatula or knife to gently cut apart along the edges of the individual crackers.", "- Store in airtight container."]
