Step 1

Preheat the oven to 350℉.

Step 2

Line a jelly roll pan or rimmed baking sheet with foil. Top the foil with a layer of parchment paper. Spread the saltine crackers out evenly over the baking sheet to form an even layer, salt-side up.

Step 3

Combine the butter and brown sugar in a small saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Once the mixture comes to a boil, allow it to cook for just 30 seconds, while whisking constantly. The mixture should be a deep golden color. Remove from the heat, and stir in the vanilla extract.

Step 4

Drizzle the caramel mixture evenly over the crackers, spreading to cover if needed. Bake for 10 minutes. Remove the pan from the oven and turn the oven OFF.

Step 5

Sprinkle the chocolate evenly over the crackers. Return the pan to the warm oven for about 1 minute, or until the chocolate is soft and glistening. It will not take more than a minute or two.

Step 6

Remove the pan from the oven, and use an offset spatula to spread the melted chocolate evenly over the crackers. If desired, sprinkle with nuts (or candy, etc) over the chocolate while still warm.

Step 7

Allow the mixture to cool to room temperature and then transfer the tray to the refrigerator to chill completely. This will take about 1 hour.

Step 8

Once the chocolate has hardened, cut or break it into bite-size bars. Store the toffee candy in the refrigerator in an airtight container for up to 2 weeks.