Preheat your oven to 375 degrees. Using a parchment paper (or foil) lined cookie sheet, baking pan or jelly roll pan, line the saltine crackers side by side until the entire bottom of the pan is filled.
In a saucepan, over medium high heat, melt the butter and brown sugar together. Bring to a boil then let boil for about 3 to 5 minutes. Do NOT stir but also make sure it doesn't burn.
When it's ready, pour the caramel mixture evenly over the saltine crackers (you can also use a rubber spatula to spread) then place into the oven to bake for about 5 minutes.
While your pan is in the oven, in a microwave safe bowl, gently melt the chocolate chips, stirring in between at 30 second intervals.
Remove the pan of saltines from the oven. Your caramel might be bubbling but that's ok. Pour your chocolate evenly on top of the caramel, smoothing it out evenly to cover the entire pan. Sprinkle the English Toffee Bits immediately so they stick.
Refrigerate for about an hour. I know, I hate this step too. Once completely cool and solidified, break into 2 inch pieces and enjoy!! You can store in an airtight container if you have any leftovers. Enjoy!