Preheat your oven to 400°F (204°C) and line a 10×15-inch baking sheet with foil or parchment paper.

Arrange approximately 40 saltine crackers in a single layer on the baking sheet.

In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Once melted, add 1 cup of light brown sugar and bring to a rolling boil. Boil for exactly 3 minutes while stirring continuously.

Pour the toffee over the arranged saltine crackers, spreading it evenly.

Bake for about 5 minutes until bubbly and golden around the edges.

Remove from the oven and immediately sprinkle 2 cups of semi-sweet chocolate chips over the hot toffee layer.

Let the chips sit for 2-3 minutes, then spread the melted chocolate over the toffee.

While the chocolate is still warm, add your desired toppings and gently press them down.

Chill in the refrigerator for at least 2 hours. Once firm, lift from the pan and break or cut into pieces.