Melt 1/2 C. butter and 1/2 C. sugar together.
Cook over med. heat for a few minutes, until bubbly.
Pour over a single layer of saltine crackers, arranged salty side up in a foil-lined cookie sheet.
Spread it so that all crackers are covered.
Bake at 400 for about five minutes, until bubbly.
Take it out and sprinkle 1 C. of chocolate chips over it.
Let stand for a minute or two.
Spread chocolate evenly, then refrigerate until hard.
Break into pieces and enjoy!
The only thing I did different was used dark chocolate for some and decorated before fridging with white chocolate drizzles, used white chocolate for some and decorated with dark chocolate drizzles, and I used mint chocolate pieces for some, and sprinkled with crushed candy canes.
We also found that we needed to make more of the toffee mixture to have enough to cover all the crackers, and you need to drop the chips on while it is still foaming hot to get them to melt easily. Oh, and I used more chocolate.