Line a baking sheet with parchment paper lightly sprayed with nonstick cooking spray. Arrange crackers, salted side down, onto the sheet pan making sure that the crackers are placed snuggly together. Set aside.
Add butter and sugar to a medium saucepan set over medium heat. Once it begins to bubble around the edges, allow to boil for 3 minutes. Remove from heat and stir in the vanilla extract with a wooden spoon. Pour over crackers and spread evenly. Bake for 5 minutes until bubbles. Remove from the oven.
Sprinkle on chocolate chips and allow to sit for about 5 minutes to soften. Spread the softened chocolate evenly over the top of the crackers and caramel.
Sprinkle with preferred toppings of nuts, pretzels, candies, or sea salt, if using. Freeze for 5 minutes to harden.
To serve, break pieces of cracker toffee apart and place onto a plate.