Step 1

FIRST STEP:Line a jelly roll pan with aluminum foil or another non stick type of foil

Step 3

Preheat the oven to 350*

Step 5

Lay the saltine crackers in a single layer on the pan

Step 7

Melt the brown sugar and butter in a pan

Step 9

Boil for 3 minutes stirring constantly

Step 11

Remove from the heat and stir in the salt and vanilla extract

Step 13

SECOND STEP:Pour this mixture over the crackers and spread out evenly

Step 15

THIRD STEP:Bake for 5 minutes in the preheated oven

Step 17

Sprinkle the chocolate chips over the top and cover with foil, let sit for 5 minutes

Step 19

Remove the foil and spread the chocolate over the entire tray with an offset spatula

Step 21

FOURTH STEP:Sprinkle with your choice of toppings, if any. You could also melt some white chocolate and pour over and lightly marble the chocolate using a knife lightly

Step 23

Let the toffee sit at room temperature for 2 hours minimum

Step 25

Carefully remove the bottom layer of foil and using your hand or a knife, ‘crack’ the toffee

Step 27

Store in an airtight container, in the refrigerator, for up to 2 weeks

Step 29

Enjoy!