Pinned there, Done that: Pretzel Toffee

I am afraid that I have a bit of a Pinterest addiction... Ok, possibly more than a bit.  I just love seeing all the creative things out there.  See, I'm not a "creative" person.  Give me an idea and I can run with it, but I have to be given the idea.  That's where Pinterest comes in to play as they have ideas coming out of their ears! But I wanted to be more than a lurker on there (although lurking is just fine over there!) so I'm going to try to actually try some of the things I pinned. Which I am going to call my "Pinned There, Done That" section.
First up is this delicious looking pin from the Legume Loyalist website for Salted Chocolate Caramel Pretzel Bark .  It is very much like our family favorite of Saltine Cracker Toffee.  I love, love, love the M&M pretzels so this pin just made my day.  Just yesterday we gave the recipe a try using our recipe for the Saltine Cracker Toffee and just substituting pretzels for the crackers.  We actually crushed the crackers before laying them in the pan and I think we used to much. Next time I will lay out the crackers first to get a more accurate amount and then crush them.

This layer is too thick. It worked, but to create more of the Toffee Crunch you would either have to double the Toffee recipe, or reduce the amount of pretzels. You can see from the other picture that the toffee just barely covered everything.

Saltine Cracker Toffee

37 saltines cracker squares (this is equal to one package of the crackers I use)

1 cup butter, cubed

1 cup brown sugar

2 cups (12 ounce package) semisweet chocolate chips

Directions

Place crackers in a single layer in a foil-lined 15-in. x -10-in. x 1-in. baking pan. In a large saucepan, bring butter and brown sugar to a boil. Stir for three minutes longer with it at a strong boil.  Remove from heat and carefully pour over the saltines. rs.

Bake at 400° for 5 minutes, check to see it isn't burning and bake for another minute longer. Remove from oven and sprinkle top with the chocolate chips. Return to oven and  bake for another 1 to 3  minutes longer or until chips start to melt; spread chocolate evenly over top.

Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator in a covered container