Toffee Crackers

1 c. light brown sugar
24 sq. unsalted saltines
1 c. butter (2 sticks)
1/2 tsp. vanilla
1 bag chocolate chips
Arrange saltines in a single layer on an aluminum foil covered 9x13 cookie sheet. Bring brown sugar and butter to a boil and boil for 3 minutes over medium heat, stirring once or twice. Remove sugar/butter mixture from heat; stir in vanilla and pour over crackers.

Bake in oven for 5 minutes. Keep a constant watch on it because ovens vary in temperature and it will burn very easily.
Allow cookie pan to cool for 5-10 minutes, or until it is set.
Distribute chocolate chips evenly over the top; spread with a knife when they have softened. Cool by covering with foil and put in the refrigerator.
To get it out of the cookie sheet, turn opposite corners like you would an ice cube tray and the whole sheet of toffee should pop out. Then you can cut, break, or tear off pieces as neatly or haphazardly as you like. Or, if you're impatient like I am, I just rip 'em apart, leaving them in whatever shape they naturally occur. Then either refrigerate until dessert, or freeze until the gala event.