In a saucepan, combine the brown sugar in the butter and bring them to a boil. Boil for three minutes.
Meanwhile, preheat the oven to 350 degrees. Cover a jelly roll pan with aluminum foil. Cover the foil with a layer of club crackers.
Pour the buttery/sugary mix over the crackers, making sure they are all saturated. Put pan in the oven for 10 minutes.
Take pan out and sprinkle chocolate chips over the crackers. Let sit until chips soften. Spread the chips with a spatula or the back of a spoon. Freeze for two hours.
Remove the pan from the fridge and peel off the aluminum foil. Crack it up into pieces, whatever size you’d like.
Store in a container and refrigerate until you’re ready to eat!
