From Julie: So here is the toffee recipe that everyone was asking for.
Ibby’s Metaphysical English Toffee
(from the book "Chocolate Chip Cookie Murder" by Joanne Fluke
Also, recently known as
Preheat oven to 350, rack in the middle position.
16-oz. box Keebler Club Crackers
1 cup butter
1 cup brown sugar
2 cups milk chocolate chips (12-oz. bag)
2 cups chopped pecans or sliced almonds
Line a 10 x 15 cookie sheet (jelly roll pan) with foil. Spray the foil with Pam or other nonstick cooking spray.
Line the pan completely with Club crackers, salt side up. Cover the whole bottom, breaking the crackers if necessary to make them fit. Set the pan aside while you cook the toffee mixture.
Combine the butter with the brown sugar in a saucepan. Bring it to a boil over medium high heat on the stovetop, stirring constantly. Boil it for exactly five minutes, stirring constantly. Adjust heat if it sputters too much. Pour the mixture over the crackers as evenly as you can. Slide the pan into the oven and bake the toffee for 10 minutes.
Remove the pan from the oven and sprinkle the milk chocolate chips over the top. Give the chips a minute or two to melt and then spread them out as evenly as you can (I put the pan back in the oven for a minute). Sprinkle the chopped pecans over the top of the chocolate and refrigerate (or freeze) the pan.
When the toffee has thoroughly chilled, peel it from the foil and break it into random-sized pieces.
This stores very well for a longer period of time in a plastic bag in the freezer.