Step 1

Line a jelly roll pan (10 x 15 inches) with nonstick foil (or heavy duty foil and and coat with cooking spray). You can also use a silicone baking mat.

Step 2

Preheat the oven to 350°F.

Step 3

Place the crackers in a single layer on the jelly roll pan. You may have a little space left over - that is perfectly fine.

Step 4

Melt brown sugar and butter together in a 3 quart heavy bottomed sauce pan, stirring frequently over medium high heat.

Step 5

Bring to a boil and boil for 3 full minutes stirring almost continuously. (If using a candy thermometer, you are looking for 270°F-290°F degrees.)

Step 6

Remove from heat and stir in vanilla extract and salt.

Step 7

Pour caramel mixture over the top of the saltines and spread evenly over the crackers.

Step 8

Bake for 5 minutes in the preheat oven. Caramel should be bubbling vigorously when removed. (If using a candy thermometer, you are looking for 300°F-310°F degrees.)

Step 9

Sprinkle chocolate chips over the top and cover the pan with foil. Let sit for 5 minutes.

Step 10

Remove foil and use an offset spatula to gently spread melted chocolate.

Step 11

Sprinkle on toppings if desired. Let toffee set up at room temperature until completely cooled, or chill in fridge for at least 2 hours.

Step 12

Carefully peel away the foil from the bottom of the toffee and then use your hands to "crack" it or use a knife to cut into pieces.

Step 13

Store in an airtight container in the refrigerator for up to 1 week.