"A super simple dessert that has a toffee layer on bottom covered in chocolate with optional toppings. It's called Christmas Crack because it is addictive, it contains crackers, and you 'crack' it apart."
Line a sheet cake pan or jelly roll pan with foil. (You need a pan with sides so a cookie sheet won’t work the best.) Spray with Pam, or grease VERY lightly with butter.
Lay out the crackers in a single layer in the bottom of the pan. Fill in the edges with broken crackers.
Next, slowly heat the butter and brown sugar to a boil in a sauce pan, stirring constantly until it is well blended and you can’t see the butter on the top anymore. Once it is blended let it boil for 3 - 5 minutes while stirring (to about 270º - 280º/soft crack stage on a candy thermometer). When it is done the toffee will pull away from the edge of the pan easily.
Pour the toffee over the top of the crackers and spread it evenly.
Straighten up any wayward crackers with a fork.
Place pan immediately into the preheated oven for 5 minutes. (During this time you might want to wash the pan you used to make the toffee because once it sets up, it is really hard to get out of the pan.)
Remove the crackers from the oven and let them cool for 5 minutes.
Sprinkle the top with chocolate chips. Allow to sit for 5 minutes until chocolate is soft. Then spread the chocolate around with a spatula until it’s smooth across the top.
Add additional toppings if desired.
Let the candy set for 4-5 hours at room temperature or in the freezer for 30-40 minutes.
When the chocolate is hard set turn the pan over, let the candy fall out, and break into pieces.