35 or 40 soda crackers 1 cup butter + 1/4 cup for pan
1 cup packed dark brown sugar
1 can (14 oz) sweetened condensed milk
12 ounces bittersweet chocolate
1 cup chopped hazelnuts, roasted
Line a 10x15 jellyroll pan with foil. Melt 1/4 cup butter in pan and arrange crackers over butter. Combine 1 cup melted butter and brown sugar in medium saucepan. Bring to boil and boil 2 minutes. Remove from heat and stir in sweetened condensed milk. Pour over crackers.
Bake in a 425 degree oven for 10-12 minutes until topping is bubbling and slightly darkened. Remove from oven and cool one minute. Scatter chocolate over top. Allow to melt 5 minutes. Spread chocolate over caramel and sprinkle with chopped hazelnuts. Refrigerate until chocolate is set. Remove foil and cut into squares. This recipe stores well in the freezer.