Line a Jelly Roll pan with parchment paper. This is key. If the pan is not lined with parchment paper then the chocolate bark will stick to the pan (and that makes one ugly sticky mess!)

Lay one sleeve of saltines (approximately 40) salt side down.

Second tip: Salt side down! Leave a slight space between each cracker. Split crackers in half if needed to fill in area a whole cracker is too big.

Combine brown sugar and butter into a medium sauce pan and bring to a boil over medium heat.

When the mixture is coming to a boil you can stir the mixture, but as soon as the mixture comes to a boil ... STEP AWAY FROM THE PAN FOR THREE MINUTES ! This is absolute key so mixture will become toffee. I know it is tough to do, but you will be aptly rewarded with liquid toffee if you do and the mixture will not burn the pan.

After three minutes gently drizzle the liquid toffee evenly over the crackers.

Sprinkle the chocolate chips over the toffee and crackers and again, wait 3-5 minutes so the chocolate chips will soften.

Spread the melting chocolate chips over the crackers with a spatula.

Add your Heinz 57 variety of crunchy, salt and sweet snacks. For this version I added nuts, broken up pretzels, nuts, candy corn, leftover Halloween candy and Halloween sprinkles.

Pop into the refrigerator to set for at least an hour.

Remove from refrigerator and break apart into chocolate bark.

Store in an airtight container.

If you store the bark in the refrigerator in an airtight container make sure to remove before serving so the bark warms to room temperature.