Preheat oven to 350°F. Line a 10” x 15” baking sheet with sides (AKA: a jelly roll pan) with foil—do not skip this step! Spray the foil liberally with cooking spray.

Layer the saltines in a single layer at the bottom of the lined baking sheet. Make sure to butt the crackers up closely to each other to make a good base. You may not use all the saltines depending on the size of your baking sheet.

In a medium sized saucepan, combine the butter and brown sugar. Bring to a boil over medium-high heat, and cook for about 5 minutes. No need to be super precise here.

Pour the butter mixture over top of the saltines in one even layer.

Bake in the preheated oven for 6-8 minutes, or until the caramel is bubbly.

Immediately sprinkle the chocolate chips over top of the hot caramel. As they melt, use a spatula to spread the chocolate into an even layer.

If using the toffee bits, sprinkle evenly on top of the melted chocolate. Let the candy cool until room temperature, and then move to the fridge to chill for at least 2 hours, but preferably overnight.

When chill time is up, place a large cutting board over top of the baking sheet, and then flip it upside down so the toffee comes out on the cutting board. Peel off the foil layer, then break the toffee into large chunks for serving.