Preheat oven to 400 degrees F. Line a baking sheet with foil so the bottom and sides are completely covered. (see note)
Place the saltine crackers on the foil until the entire bottom of the baking sheet is filled. Break crackers into smaller pieces as needed to fill in the edges.
In a medium saucepan, melt butter over medium-high heat. Stir in brown sugar, and stir until sugar is dissolved. Bring to a boil and cook for 3 minutes without stirring.
Slowly pour the butter mixture all over the crackers. Use a rubber spatula to help make sure all the crackers are covered if needed.
Bake crackers for 5 minutes.
Removed from oven and immediately sprinkle chocolate chips all over the crackers.
Left chocolate soften/melt for 2 to 3 minutes. (If the chocolate doesn’t soften enough on its own, pop the baking sheet back into the warm oven for a couple of minutes.)
Use an offset spatula (or the back of a spoon) to spread the melted chocolate all over the top of the crackers. Add sprinkles if desired.
Allow toffee to cool completely. (I usually pop it in the fridge for a bit to help speed things along.) Once cooled, break the toffee into pieces and enjoy! Store in an airtight container.
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