Terrific recipe, but the timing is very dependent upon the consistency of your oven temperature. Basically, the sugar/butter combo should reach about 275 F on the stove. Once it goes into the oven, you'll want the cracker/toffee combo to reach a soft crack stage (~295 F). It should be uniformly bubbly across the entire surface before you start the 5-minute timer. For those really anal chefs, you may want to take a tiny sample of the toffee out from the middle of the pan and drop it into cold water. If it has the texture that you want (like toffee), then you're good to go. The result is a candy that's easier on your teeth than plain butter toffee, but with the same flavors. Be patient with this recipe and tune it to your conditions. You'll be glad you did.
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Terrific recipe, but the timing is very dependent upon the consistency of your oven...