Pre-heat your oven to 400° F

Line a jelly pan with parchment paper. DO NOT SKIP THE PARCHMENT!

Cover the entire bottom of the pan with crackers, being sure to fill in any gaps with cracker crumble.

Roast, and finely chop 1 cup of nuts. Set the nuts aside.

In a medium pot (not too small), measure 1 cup of butter (NOT margarine), and 1 cup packed brown sugar.

On medium heat, bring butter & sugar to a boil, and keep in a rolling boil for 3 minutes. DO NOT STIR WHILE BOILING. If you're using a candy thermometer, the temperature should be between 270°-290° F.

Pour the hot toffee over the crackers, and spread it (using a buttered spatula) so it completely covers the crackers.

Bake in the oven for 4 minutes. Remove from the oven, and turn the oven off.

Evenly pour the chocolate chips over the top. Put it back in the still-warm oven for 1 minute to melt the chocolate, then spread the chocolate over the crackers & toffee.

Sprinkle the chopped nuts over the warm, melty chocolate.

Put the pan in the freezer until it's fully hardened, then break the Christmas Crack into pieces.