nonpareil sprinkles or any other type of decorative candy (optional)
Preheat oven to 400 degrees Fahrenheit. Line a jelly roll pan with foil and spray it with cooking spray. Lay down a single layer of 40 saltines on the foil surface.
Meanwhile, melt together the butter and brown sugar in a medium-sized sauce pan. Allow it to reach a boil, then lower the temperature and allow it to simmer for about 5 minutes. Stir the butter & sugar mixture occasionally and remove from the heat once it has thickened.
Stir in the vanilla to the saucepan and pour the mixture over the crackers on the jelly pan. Use a spatula to spread the mixture over any crackers that are dry. Put in the oven and bake for 3-4 minutes, or until it gets bubbly. Remove pan from oven.
Sprinkle chocolate chips over crackers evenly. Allow the chocolate chips to melt for a few minutes and use a spatula to smooth it out over the crackers. Then, sprinkle on nonpareil sprinkles or any other decorative candy (this step is optional). Place the pan in the fridge for 30-45 minutes or until chocolate is hard. Break up into pieces and serve. Store at room temperature in an airtight container.
Recipe by 2 Sisters 2 Cities at http://www.2sisters2cities.com/2013/12/9-chocolate-toffee-crackers/