Preheat the oven to 400º Fahrenheit.

Line a 12x17” baking sheet with parchment paper.

Lay out the saltine crackers on the lined baking sheet. We made ours in a 6x8 rectangle for a total of 48 crackers.

Allow the sugar mixture to come to a boil. Once the mixture is boiling and bubbling all over, set the timer for 3 minutes. If at all possible, don’t mix the sugar at this time. Just let it boil. If you do need to mix it (if the butter seems like it is separating), don’t scrape the sides of the pans.

After the mixture boils, pour it as evenly as possible over the saltine crackers.

Use a spatula to spread it lightly if needed, but it will bubble and spread as it bakes in the oven.

Bake for 5 minutes.

Remove the pan for the oven and sprinkle the chocolate chips over the top.

Place the pan back in the oven for another 1 minute to allow the chocolate chips to melt.

After that minute, take a spatula and lightly spread the chocolate so it covers the top.

While the chocolate is still melted, decorate the top of the toffee with whatever you’d like: nuts, candy, sprinkles, chocolate chips, etc.

Allow the toffee to cool to room temperature. Then allow the chocolate to set completely either at room temperature or in the fridge.

Cut or break the toffee into pieces and store in an airtight container.