Step 1

Preheat oven to 350°F (175°C). Line a large baking sheet with aluminium foil or parchment paper (baking paper). Spray with non-stick spray.

Step 2

Arrange crackers in a single layer in rows on the tray. (You may need to break some crackers in half to fit the last column.) Set aside.

Step 3

In a medium-sized saucepan, melt the butter on low heat. Add the brown sugar and increase heat to medium. Bring the toffee to a boil while continuously stirring, then allow to boil for 3 minutes until it turns caramel in colour (set a timer if you need too).

Step 4

Pour the toffee over the crackers. Working quickly, spread the toffee evenly over the crackers with a spatula.

Step 5

Bake in hot oven for 4-5 minutes or until beginning to bubble. Remove from the oven and top with chocolate chips. Return to the oven for a further 2 minutes (for the chocolate chips to melt), remove, then spread the melted chocolate over the top with a clean spatula or knife.

Step 6

Add the peanut butter chips on the chocolate, let sit for 2 minutes to melt, and using the end of a fork, swirl the melted peanut butter chips through the chocolate.

Step 7

Cover with foil and refrigerate until set or freeze for 15 minutes until chilled.

Step 8

Peel the foil off of the back of the crackers; break up into pieces and serve or store in an airtight container.