1. Preheat your oven to 400°F (200°C) and line a 15×10-inch rimmed baking sheet with parchment paper, allowing it to slightly come up the sides.

2. Arrange the saltine crackers in a single layer across the prepared pan, breaking crackers if necessary to fill gaps.

3. In a medium saucepan over medium heat, combine the butter and brown sugar. Stir constantly until it reaches a rolling boil. Continue boiling and stirring for exactly 3 minutes.

4. Immediately pour the hot toffee mixture evenly over the crackers and quickly spread it to cover all of them. Bake in the preheated oven for 5–6 minutes until the toffee is bubbly.

5. Remove from the oven and sprinkle chocolate chips evenly over the top. Let sit for 5 minutes, then spread the melted chocolate into an even layer using a spatula.

6. Immediately add your desired toppings over the melted chocolate.

7. Refrigerate or freeze the pan for 1–2 hours until fully set.

8. Lift the toffee out using the parchment paper, break into pieces, and serve or store in an airtight container.