Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Arrange the crackers in a single layer, salted side down, on the prepared baking sheet. Set aside.

In a small saucepan over medium-high heat, combine the butter and light brown sugar. Stir constantly until the mixture comes to a boil. Let it boil for 3–5 minutes, stirring frequently, until the sugar is fully dissolved, and the mixture thickens slightly and darkens in color. The toffee should reach 270°F–290°F on a candy thermometer.

Remove the saucepan from the heat and immediately pour the toffee mixture evenly over the crackers, spreading it to the edges as needed.

Place the baking sheet in the oven and bake for 3–5 minutes, or until the toffee is bubbling. Carefully remove the pan from the oven.

Sprinkle the chocolate chips evenly over the hot toffee. Let them sit for about one minute, or until they soften and begin to melt. Use an offset spatula to spread the melted chocolate evenly over the surface.

Transfer the pan to the refrigerator for about an hour to set, or place it in the freezer for about 30 minutes for quicker setting.

Once the chocolate has hardened and the toffee has set, break the crackers into small, uneven pieces by hand.