40 saltine crackers (enough to cover one large baking sheet in a single layer)

1 cup (2 sticks) unsalted butter

1 cup brown sugar

2 cups semi-sweet chocolate chips

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Pinch of sea salt (optional, for topping)

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Preheat oven to 400°F (200°C) and line a large baking sheet with foil or parchment paper. Lightly grease if necessary.
Arrange saltine crackers in a single layer on the prepared sheet, salt side up.
In a medium saucepan, melt butter over medium heat. Add brown sugar and stir constantly until the mixture boils. Continue boiling for 3–5 minutes until thickened and caramelized.
Quickly pour the hot toffee mixture over the crackers and spread evenly with a spatula.
Bake for 5–6 minutes, or until the toffee is bubbling and the crackers appear slightly floating.
Remove from oven and immediately sprinkle chocolate chips over the hot toffee. Let sit for 2–3 minutes to melt, then spread evenly into a smooth layer.
In a small bowl, mix granulated sugar and cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the melted chocolate. Optionally, add a light sprinkle of sea salt for contrast.
Allow the toffee to cool completely at room temperature or chill for about 10 minutes until firm. Break or cut into pieces and serve.

Store in an airtight container at room temperature for up to 1–2 weeks.

Refrigerate if your kitchen is warm to keep the chocolate set.

Use white chocolate chips for a sweeter variation.

Add chopped nuts like pecans or almonds for crunch.

Dark brown sugar gives a deeper toffee flavor.

No candy thermometer needed — just boil until thick and bubbling.