Line a large baking sheet with aluminum foil. Spread the crackers out in a single layer with the salt side down against the foil. Fold up the edges to box in the crackers and set aside.

In a small saucepan, melt the butter and brown sugar over medium heat. Simmer for 5 minutes stirring constantly. The mixture should be dark brown in color and bubbly. (approx. 280˚ on candy thermometer)

Pour toffee directly over the saltines, and use a spoon to spread evenly as needed.

Bake in the oven for 7 minutes. While baking, chop pecans. 5. Remove from oven and top with chocolate chips. Return to the oven for 1 minute with the heat off, then spread the chocolate evenly.

While chocolate is still warm, top with chopped pecans and allow to cool, then break into bite-sized pieces