Chocolate covered cracker toffee is both salty and sweet and dangerously delicious.
Preheat the oven to 400 degrees.
Line a sheet pan with aluminum foil and spray the foil with cooking spray.
Lay the crackers (salt-side down) in a single layer until the sheet pan is filled.
In a nonstick sauce pan melt the butter.
Add the brown sugar and bring the butter and sugar mixture to a boil.
Boil for 4-5 minutes until it lightens in color as it bubbles.
Pour mixture carefully over the crackers.
Move the pan to the oven and bake at 400 for 5 minutes.
When the cracker toffee is bubbling, take the pan out of the oven.
While the crackers are still hot sprinkle the chocolate chips over the top.
Let the chocolate chips start to melt from the heat of the cracker toffee for a few minutes, then carefully spread the chocolate over the crackers until smooth and covers each cracker.
*optional: Drizzle with bright white candy melts while the chocolate is still spreadable and drag a tooth pick through the candy melt drizzle to make a cool design on top.
Let cool to room temperature, then chill in the refrigerator until chocolate solidifies about 20-30 minutes.
When ready break the cracker toffee apart and move to another plate to serve. Enjoy!