If these don't satisfy your sweet tooth, I don't know what will! I usually make them around Christmastime with my favorite cookie and candy recipes, but they are good at any time of the year.
1 column saltine crackers
1/2 cup white sugar
2 sticks butter (not margarine)
12 oz. semi-sweet chocolate chips
chopped nuts (optional)
Line a jelly roll pan with aluminum foil. Arrange the crackers in a single layer on the pan so that there are no empty spaces in between them.
In a small saucepan, melt butter over low heat. Add sugar and bring to a full boil over medium-high heat, stirring constantly. Pour hot mixture over crackers. Bake at 350 degrees for 7 or 8 minutes (toffee will be bubbling). Keep a close eye on the crackers to make sure they do not burn!
Sprinkle chocolate chips over hot crackers and allow them to melt for 1 or 2 minutes. Then, using a knife, spread the melted chocolate like icing, covering all of the crackers. If desired, sprinkle with chopped nuts (I usually do half with nuts and half without).
Refrigerate to cool completely (at least 30 minutes), then break into pieces (by hand) and serve! Store in an airtight container for up to 1 week (I keep them in the fridge).