This candy is always a HUGE hit and is so simple! I substitute the brown sugar with Splenda Brown Sugar Blend (alter the measurement by half per the Splenda bag). I have also modified the recipe to fit the size jelly roll pan I have. See below:
For my 9x13 Calphalon pan:
Approx 1/2 sleeve of Saltines
1/3 C Splenda brown sugar blend
11 T butter
1 ½ C choc chips
½ C chopped nuts
Preheat oven to 400 degrees. Line a 10x15 inch jelly roll pan with foil (MAKE SURE THERE ARE NO HOLES POKED IN THE ALUMINUM FOIL); Cover with saltines (cut crackers to fill in extra space, if needed). Boil sugar and butter for 3 minutes. Pour mixture over saltines and spread evenly. Bake at 400 degrees for 5 minutes. Remove from oven.
Sprinkle with chocolate chips. Let set 1 minute, and then spread melted chips with spatula. Sprinkle ¾ c chopped nuts on top. Cool until firm, and then cut into squares with a knife or pizza cutter; pieces can be frozen.