Preheat the oven to 400º Fahrenheit.

Line a 12×17” baking sheet with foil or parchment paper (use a silicone mat if you have one). Spray lightly with baking spray (or grease it lightly with some butter).

Spread out the crackers, salted side up. Be sure to line them up as evenly as possible (they will move when the toffee gets poured on, and that’s ok), small spaces between them is totally fine.

In a medium sized saucepan, add the butter and brown sugar. Over low heat, begin to melt the butter. It is ok to stir the butter at this point to combine it with the sugar.

Once the butter melts, bring it to a rolling boil with the sugar. Set the timer for 3 minutes and do not stir it at this point.

As soon as timer is up, immediately remove the pan from the heat and very carefully pour it over the crackers. Some of the crackers may float a little, and that is totally fine. Use a heatproof spatula to coat crackers completely with this caramel sauce, trying to keep it in as even a layer as possible. You could carefully straighten the stray crackers. But it does not have to be perfectly lined up.

Very carefully place the tray in the oven.

Bake for 5-6 minutes. The toffee will be nicely bubbling.

Carefully remove the pan from the oven. You could adjust any of the crackers that floated too far apart. Sprinkle on the chocolate chips evenly over the top.

Return the pan to the oven for 2 more minutes.

Remove and then spread the chocolate evenly over the crackers.

While the chocolate layer is still warm and melted, sprinkle on your preferred topping choice-or you could leave it as is, topping free (I used sprinkles).

Slide the tray into the fridge and let it chill for 30 minutes (1 hour is preferable).

Using a very sharp knife, cut into small pieces, or you could use your clean hands and break it into pieces.

Store in an airtight container in the refrigerator.