Preheat the oven to 400°F (204°C).

Line a baking sheet with parchment paper and arrange the Saltine crackers in a single layer.

In a saucepan, melt the butter and brown sugar over medium heat, stirring frequently until it boils.

Once boiling, let the mixture cook for 3-4 minutes without stirring, until it turns a light caramel color.

Pour the caramel over the crackers, ensuring even coverage.

Bake for 5-6 minutes until the toffee is bubbly.

Remove from the oven and immediately sprinkle chocolate chips on top.

Spread the melted chocolate evenly over the toffee, then sprinkle with nuts if using.

Allow the toffee to cool completely before breaking into pieces.

Store in an airtight container at room temperature.