Preheat oven to 450 degrees Fahrenheit.

Line a 15.5 inch x 10.5 inch jelly roll baking pan with aluminum foil or parchment paper.

Arrange saltines in prepared pan in a single layer, breaking or cutting them, if necessary, to fill all spaces.

Combine butter and brown sugar in small saucepan over medium heat, and bring to boil, stirring constantly. Cook until thick and syrupy, about 3 minutes.

Pour toffee mixture over Saltines and spread it out evenly.

Bake in preheated oven until bubbly, 4 minutes.

Remove the pan from the oven and sprinkle the chocolate chips over toffee layer. Set pan aside until chocolate has melted, then spread evenly over the top. Sprinkle with desired toppings. We wrote the recipe for four different toppings, if you want one over the entire recipe you'll have to adjust the topping amount.

Refrigerate until chocolate is firm. Cut or break into pieces. We got about 35 pieces.

Store in airtight container in the fridge for one week or the freezer for 3 months. Refrigeration is not necessary, but helps to keep them fresh.