This candy is super fabulous. Be prepared for a ton of compliments and love.
Before anyone gets her panties all in an uncomfortable and unsightly wad about how ya dumb crackah is a racial slur, let me explain. No, there is too much. Let me sum up. This candy was aptly named by Mr. OFM after we watched O, Brother, Where Art Thou? and heard Govnuh Menelaus "Pappy" O'Daniel deliver the following line: "I'm not here to make a record, ya dumb crackah. They broadcast me out on the radio!"
40 saltine crackers
1 cup unsalted butter*
1 cup packed brown sugar
2 cups peanut butter chocolate chips
* If you really want to save money, you can use margarine instead of unsalted butter. Who has unsalted butter on hand anyway? (A rich pastry chef?) There's so much going on with this that it's hard to tell the difference. Mr. OFM wouldn't be able to tell anyway. Now, let the comments from the baking purists pour in...
Line a cookie sheet with foil (be sure to totally cover the pan- it will make clean up soooooooo much easier) and then, coat with cooking spray.
Place crackers on the cookie sheet in a single layer.
Slowly bring the sugar and butter to a boil and then, let simmer for about five minutes. It'll get nice and thick.
Pour the sugar/butter mixture over the crackers. Just make sure it's spread evenly all over the crackers.
Bake for about 6 minutes or until the toffee (I know, MAGIC!) is all bubbly goodness. Mind your oven here. Some will take more or less time.
Let the pan cool on the counter top for about 5 minutes.
Sprinkle the peanut butter chocolate chips on top and spread them out at the soften. You want a nice, mostly even layer of chocolate.
Let cool completely (either on the counter or in the fridge).
Once the sheet of candy has hardened, you can break it into bite size pieces.