Pre-heat oven to 400°F.

Line a 10x15 rimmed baking sheet with foil. Lightly spray with cooking spray and set aside.

Place the crackers in even rows on the baking sheet.

In a sauce pan, add sugar and butter. Bring to a simmer while whisking and allow the sugar to dissolve.

Remove from heat and whisk in the vanilla extract.

Pour the toffee over the crackers and spread it till smooth even.

Place baking sheet in the oven and bake for 5 minutes.

While toffee crackers bake melt the chocolate chips in 30 second increments.

Remove crackers from the oven and allow the toffee to stop bubbling. Pout chocolate over the crackers and spread till smooth.

Place toffee in the fridge for 8-12 hours to allow it to cool and set.

Once the toffee has set remove from fridge and remove it from the foil. Cut it into pieces with a knife and serve. Store in an air tight container in a cool dry area.