1 1/2 package of saltine crackers (crush a couple for top)
1 stick (4oz) butter
1 c packed dark brown sugar
2 c chocolate chips
Preheat oven to 350º
Prepare a baking pan by lining it with aluminum foil and spraying foil with nonstick cooking spray. Arrange crackers in a single layer on your foil so there are no empty spaces between them. Set aside.
Melt butter and brown sugar in a small saucepan over med-high heat. Stir until it completely melts and comes to a rolling boil. Now carefully spoon your sugar-mix over the crackers in an even layer.
Bake the toffee covered crackers at 350º for 5 minutes, until toffee is hot and bubbling all over. Remove from oven and let cool for about a minute. Sprinkle the chocolate chips on top of hot toffee layer, let them soften and melt. While still warm, using a spatula or back of spoon spread the chocolate chips over the entire surface of toffee in an even layer. While chocolate is still sticky, sprinkle the top with crushed crackers. Refrigerate the pan to set toffee and chocolate for a good hour or more. Once it has hardened, break it up into uneven pieces (I just used my hands). Store in airtight container for up to a week.