Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment or foil. Lightly coat with nonstick spray.

Lay the graham crackers flat across the baking sheet to form a solid base. Break a few if needed to fill any gaps.

In a saucepan, melt the butter and brown sugar together over medium heat, stirring constantly. Once boiling, let it bubble for 3 minutes without stirring until thickened.

Quickly pour the toffee mixture over the graham crackers and spread evenly to cover them all.

Bake for 7–8 minutes until bubbling. Remove from the oven and immediately sprinkle chocolate chips evenly over the top.

Let the chocolate sit for a couple minutes to melt, then spread it evenly over the toffee layer with a spatula.

Add toppings of your choice while the chocolate is still warm. Let it cool at room temperature, then chill in the fridge for at least 1 hour until fully set.

Once firm, break or cut into pieces and enjoy!