Chocolate-Covered Ritz Cracker Toffee

I was looking for a recipe for something sweet for a New Years party that would also be relatively quick and easy to make.  This recipe completely hit the mark.  It is pretty awesome because it has such simple ingredients, turns out pretty in a container, and everyone enjoyed it.  I think it would be great to give as a gift and would almost certainly ship well.

The original recipe was from Betty Crocker. I didn't really change much, except I used a few more sprinkles. (Because: OF COURSE I used more sprinkles!)  I also think nuts would be good on top, or swap the type of chocolate chips from milk to semi-sweet or dark.

Ingredients: 

• 40 Ritz crackers (I used the Trader Joe's version because I had extras)
• 1 cup butter 
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 bag (11.5 oz) milk chocolate chips (approximately 2 cups)
• candy sprinkles 

Directions:

1. Heat oven to 350°F. 
2. Line 15x10 inch pan (with sides) with foil. Be sure that the foil is solid on the bottom.  I overlapped foil and it caused problems. 
3. Spray foil with nonstick cooking spray. 
4. Place crackers in single layer in pan.  I broke up some crackers to put some in the empty spots.
   
5. In saucepan, cook and stir butter, sugar and salt over medium heat until butter is melted. Heat to boiling, stirring frequently.
     
6. Boil 7 to 9 minutes longer, stirring frequently, until light brown color.
   
7. Remove from heat. Add vanilla; stir until blended. Be careful, as mixture can spatter and foam up when vanilla is added. 
8. Immediately pour mixture evenly over crackers in pan and spread to cover layer of crackers.
   
9. Bake 13 to 15 minutes or until bubbly and brown in color.
   
10. Sprinkle chocolate chips on top of cracker mixture. Let stand 4 to 5 minutes.
    
11. Spread chocolate evenly over cracker mixture.
    
12. Sprinkle with candy sprinkles.
    
13. Cool completely, about 2 hours or until chocolate is set. (I put mine in the fridge as soon as the pan was cool enough to touch barehanded.)
14. Break into pieces.
    
15. Store covered in refrigerator up to 1 week