On a large sheet or jelly roll pan, lay out a piece parchment or silicone baking sheet.

Fill the pan with crackers, if you need to break some to fill in the spaces, that’s fine. Set aside.

Over medium heat, combine the brown sugar, butter, and vanilla in a medium saucepan and gently heat until the butter is melted and the brown sugar is dissolved.

Then bring mixture to 270°f, measuring the temperature with a candy thermometer.

Once the mixture reaches, remove it from the heat and pour it over the cracker on the sheet pan. Spread the toffee mixture over every cracker.

While the toffee is still hot, top it with the chocolate chips and let them sit and get melty for a few minutes.

Once the chocolate chips appear melted, spread the chocolate over the toffee, covering the toffee and crackers. A silicone or offset spatula works perfectly.

Before the chocolate hardens, top it with the sprinkles.

Place the pan in the fridge for about 1 hour to fully harden the chocolate and toffee.

Remove and break the candy into pieces or use a knife to cut the pieces.