2 sleeves of round buttery crackers (broken in half)
¾ cup butter
1 cup firmly packed light brown sugar
1 (12 ounce) package milk chocolate chips
1 cup chopped pecans
1 (12 ounce) package white chocolate chips
Place crackers on a greased aluminum foil lined 15x10 jelly roll pan.
Bring Butter and brown sugar to a boil in a saucepan (make sure to use a larger saucepan to make sure it doesn’t boil over), stirring constantly; cook 3 minutes, stirring often.
Pour mixture over crackers.
Bake @ 350 degrees for 5 minutes. Turn oven off. Sprinkle crackers with chocolate chips. Let stand in oven for 3-5 minutes or until chocolate melts. Use spatula to evenly spread melted chocolate over crackers.
Top with pecans and white chocolate chips. Cool completely (I put the pan in the freezer for 30-45 minutes) and break candy into pieces. Store in refrigerator.