Cover a large sided cookie sheet with foil and spray with non-stick spray. Cover with crackers edge to edge to fill up the tin. In a medium sauce pan melt 1 1/4 C unsalted butter. (salted butter is good too but if you use it you might want to brush some salt off the crackers before putting them in the tin. Add 1 1/4 C. brown sugar to the butter and boil for 3 minutes. Pour carefully over the crackers smoothing to cover them nicely. Bake until they are bubbling all over the top. It took 7 minutes in my oven at 350. Let cool until the surface is solid. Melt 1 package of good milk chocolate chips (I added another 1/3 C. semisweet for a little heartier chocolate. The more chocolate the better, I say.) I have ruined chocolate too many time melting it in the microwave. I prefer a double boiler or a bowl of hot water. (Actually I like to melt chocolate in the oven overnight with the oven light. It works great. But you have to plan ahead) If you use a double boiler remove from the burner after the water is hot. Too much heat kills chocolate. Add chopped toasted almonds or any other nut or no nuts as you prefer. Press into the chocolate. I usually make half and half. A pizza cutter works well to cut them into squares. You don't have to cut on the cracker lines. The toffee layer binds the edges together.
Cutting in the pan.