Preheat oven to 400F degrees. Line cookie sheet with nonstick aluminum foil (or use regular foil and spray generously with nonstick cooking spray.)
Cover cookie sheet with one layer of saltine crackers.
In a medium saucepan over medium high heat, bring butter and brown sugar to a boil, stirring continuously for about two minutes (it should be bubbly.)
Remove from heat, stir in one teaspoon pure vanilla extract.
Pour toffee mixture over crackers, then bake for 6 minutes.
Remove from oven, sprinkle tops of warm crackers with milk chocolate chips.
Allow chocolate to soften for a minute or two, then spread chocolate evenly on top of crackers. Now is the time to add sprinkles or chopped nuts to the top.
Allow to cool, then break up into bite size pieces. You can speed up the cooling process by putting the tray in the refrigerator.
Use REAL butter - not margarine. Margarine won't set up properly because it has too much oil in it.
Salted butter is used to add to that slightly sweet and salty combination. If all you have is unsalted - use that - but I recommend salted. It really adds to the depth of flavor
I like to use a combination of milk chocolate chips and white chocolate chips but feel free to use any combination of flavors you love. Peanut butter chips, butterscotch, mint chocolate chips would all work with this recipe.
This cracker toffee does not need to be refrigerated but we enjoy eating it cold so we keep it in the fridge.