1 pkg 11.5 oz of chocolate pieces (milk, dark or white)
1 pkg 11.5 oz of peanut butter pieces (optional)
1 pkg 7.5 oz of toffee pieces
Preheat the oven to 400 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them.
Place the butter and sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil.
Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
Bake the crackers at 400 degrees for five minutes, or until the toffee is bubbling all over. Carefully remove the pan from the oven.
Quickly sprinkle the chocolate chips and the peanut butter chips on top of the mixture, and allow them to sit for one minute to soften and melt.
Once softened, use an offset spatula or knife to spread the melted chocolates over the entire surface of the toffee in an even layer.
While the chocolate is still sticky, sprinkle the top with toffee.
Put it in the refrigerator so it can harden for about 30 minutes.
Once set, break into small pieces and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.