1 sleeve saltine crackers
3/4 cup brown sugar
1 cup butter
1 package chocolate chips
3/4 cup chopped pecans (optional)
Preheat the oven to 400 degrees and line a 10" x 15" cookie sheet with foil (the kind of sheet that has raised edges!). Spray with Pam or grease VERY lightly with butter. Cover the cookie sheet with a single layer of saltines.
Bring butter and brown sugar to a boil.
Pour over the saltines, and try to spread it as evenly as possible. Place in preheated oven and bake for 5 minutes. When you remove it, the caramel mixture will be molten and boiling. Allow to cool for about 3 min, or until you can see the crackers distinctly. Crackers may shift while baking. If this happens, push them back into order with a fork or knife.
Sprinkle the chocolate chips over the toffee and let sit for about 5 minutes to melt. Once melted, spread chocolate evenly.
Once hard, break the candy into small pieces and place in containers.
Some other options: Sprinkle M&M candies, mint chips, or white chocolate on top of the Reindeer Crunch.