My homeroom class has asked for the recipe for Breton Brittle.  Here it is:   Line a cookie sheet with parchment paper so that the edges of the paper overlap the cookie sheet Arrange Breton crackers (original, full size) on the parchment paper.  It's ok if there are gaps in between the crackers as the toffee will fill the gaps in. In a saucepan, melt 1 cup of butter.  Add 1 cup of brown sugar and bring to a boil, stirring constantly.  Boil for about 5 minutes. Pour the toffee mixture over the crackers and spread it evenly. Bake at 350 degrees for 5-7 minutes, until the toffee is bubbling. Remove from the oven and sprinkle a bag of milk chocolate chips over the toffee and crackers.  Allow the chocolate to melt for a couple of minutes and then spread it evenly over the toffee. Place in the fridge to let it cool for at least an hour. Remove the parchment paper from the cookie sheet and cut into squares.  Enjoy! Tip: Breton brittle keeps best in the fridge.