Preheat your oven to 400°F (200°C) and line a 10×15-inch baking sheet with foil or parchment paper.

Arrange 40 saltine crackers in a single layer on the baking sheet, pressing gently down.

Melt 1 cup of unsalted butter in a medium saucepan. Add 1 cup of packed light brown sugar and stir constantly until it boils. Cook for 3 minutes until smooth and bubbly.

Pour the toffee over the arranged saltine crackers, ensuring even coverage. Bake for about 5 minutes until bubbly and golden.

Remove from the oven and sprinkle 2 cups of semi-sweet chocolate chips over the toffee. Let sit for 2-3 minutes, then spread evenly.

Add any optional toppings before the chocolate sets. Refrigerate for at least 2 hours to chill and set completely.

Once set, lift the candy out using the foil/paper overhang, break into pieces, and enjoy or package for gifts.