Step 1

Preheat oven to 350F. Line a rimmed baking sheet with aluminum foil and spray liberally with cooking spray (the sprayable coconut oil stuff did the trick for me).

Step 2

Arrange crackers aligned edge-to-edge in a single layer on the sheet. (Some overlap is ok if you're really trying to cram those last two crackers from the sleeve onto the sheet!)

Step 3

In a saucepan, combine butter and sugar; bring to a boil set over medium-high flame while stirring constantly. When mixture is bubbling, reduce heat and simmer, uncovered, 3-5 minutes (continuing to stir frequently) until sugar has fully dissolved and mixture has thickened. Do not scorch.

Step 4

When mixture has thickened, remove pan from the heat; wait 30 seconds, then stir in vanilla.

Step 5

Pour toffee evenly over crackers.

Step 6

Bake toffee'd crackers in preheated oven for 5-7 minutes, or until toffee mixture becomes melty and bubbly.

Step 7

Remove pan and allow to rest 3-5 mins.

Step 8

When toffee-crackers have rested, sprinkle white and dark chocolate chips over the top. Allow to melt 3-5 mins before using a silicone spatula to smooth them into an even layer. (You could get fancy here and attempt to do something crazy creative with the mix of white and dark chocolate, but I kinda just smeared them together kinda quick-like.)

Step 9

Scatter melted chocolate with almonds and finish with sea salt.

Step 10

Pop entire confection into the fridge or freezer until completely set before breaking into pieces. Enjoy!