Pre-heat your oven to 400 degrees. Line a large rimmed baking sheet with parchment or foil. (If you go with foil, spray it with cooking spray, just to be safe.)

Arrange the crackers in a rectangle on the preparing baking sheet.

Place the butter and brown sugar in a medium saucepan over medium heat. Allow the butter and sugar to melt together, stirring occasionally. Once the mixture starts boiling, let it boil undisturbed for 3 minutes. (Do not stir it!) It should be a nice amber color. Immediately pour this toffee over the Saltines. Be very careful, friends. This stuff will be scary hot.

Transfer the Saltines to the oven and bake for 4 minutes. The toffee should be bubbling and slightly darker in color. (The crackers will spread, and that's okay.)

Carefully remove the Saltines from the oven and sprinkle with 1 cup of the chocolate chips. Return to the oven and bake for 2 more minutes. (Use these 2 minutes to psych yourself up—the next steps are going to happen FAST.)

Using a spatula, quickly spread the chocolate chips all over the top of the toffee (they will already be slightly melted, so they should spread easily). Immediately add the popcorn, Rice Krispies, and almonds in an even layer. It’s important that you do this fast because you want the toppings to adhere to the toffee/chocolate. Briefly set aside.

Place the remaining 1/3 cup chocolate chips in a microwave safe bowl. Microwave in 15-20 seconds spurts, stirring between each one, until the chocolate is completely melted. Drizzle that melted chocolate allllll over the top of your fully loaded saltines. Get as artsy as you like.

Pop the whole tray in the freezer for at least 30 minutes until the toffee and chocolate are completely set. (You can also place the tray in the fridge, but it will take longer.) Break up the toffee saltines into any size pieces you like and serve, or store them in an airtight container in the fridge or freezer. (Personally, I’m a freezer girl. This stuff will keep in there for MONTHS. Even the popcorn.)