Step 1

Preheat oven to 425 F. Line a rimmed cookie sheet with aluminum foil. Fill sheet with all 40 saltine crackers in a single layer.

Step 2

In a medium saucepan over medium-high, melt butter and brown sugar together and bring to a boil. Stir occasionally until combined and sugar is melted.

Step 3

Then boil undisturbed for 5 minutes.

Step 4

Remove from heat and pour caramel mixture over the cracker layer. Spread with a wooden spoon if needed to cover them evenly.

Step 5

Bake in preheated oven for 4-5 minutes, or until just bubbly.

Step 6

Remove from oven and sprinkle immediately with chocolate chips. When chips begin to melt, spread them over crackers with an icing spatula. Transfer pan to refrigerator until firm, about 2 hours. Break into pieces and store in an airtight container.