Preheat oven to 350˚F. Prepare your cookie sheet with parchment paper or aluminum foil so that the bars don’t stick.
Line the pan with Saltine crackers, breaking some to fit.
Melt butter with brown sugar, vanilla and salt in a small sauce pan over medium heat, stirring occasionally with a wooden spoon until thick and foamy. Do not let it burn.
Pour over the crackers, making sure you cover the whole pan.
Sprinkle sliced almonds on top.
Bake for approximately 10 minutes until the edges bubble up.
Turn off the oven and take the pan out to sprinkle chocolate chips on top.
Return to the oven for about 5 minutes until the chocolate looks shiny and starts to soften. Sometimes it’s hot enough you can skip this step. Then take a spreading knife to smooth the chocolate all over.
Sprinkle more almonds (or chopped nuts) on top and Skor toffee bits. Press slightly.
Let the bar pan cool. When cooled, wrap the pan in plastic and put it into your freezer for an hour.
When the bars are frozen, using a knife along the edges, you can lift the whole bar out and break it into pieces using 2 pcs of wax paper or plastic gloves. The trick is it has to be frozen but if you don’t have the room in your freezer, then the fridge will do.
