Since this recipe uses Saltine crackers, you can opt for unsalted butter to avoid a potential overload. Or, you can buy unsalted crackers and use salted butter—to each their own!

Let the toffee cool for 30 minutes on the counter, then chill in the refrigerator for 2 hours or until completely cool and set. Using the crackers as a guide, cut with a sharp knife into 35 pieces.

Preheat oven to 400 F. Line a rimmed cookie sheet with parchment paper and assemble saltine crackers in a single layer. In a medium saucepan over medium-high, melt the butter and brown sugar together.

6. Bake crackers at 350 degrees for 10 minutes until bubbly. 7. Take crackers out of oven and sprinkle chocolate chips on top. 8. Let chocolate sit for 1 minute to melt, then spread to cover crackers.