Preheat oven to 350°F.

Line a 12"x16" baking sheet with silpat.

Place the crackers on the sheet in a single layer.

Microwave the butter until  melted, and stir in the brown sugar, and stir until it is dissolved (heat some more if the dissolving slows down).

Drizzle butter over crackers and spread into a thin layer with a spatula.

Bake buttered crackers for five minutes.

Sprinkle the chocolate chips over the crackers and return to oven, baking three minutes more or until melted.

Spread chocolate in a thin layer over crackers.

Top with toffee bits and allow to cool and harden completely- popping into the fridge for a bit if you're in a hurry.

Cut into 48 squares (6x8).

Store in an airtight container and keep in a cool  dry place.