Chocolate toffee cracker bark

Yay, I made something candy-based and I didn't screw it up!

I always worry when I try to make something that involves cooking sugar in a saucepan. I'm sure I'll burn it, and in the process, I end up leaving it gritty, which isn't good, either. But this time, I got it right. I can heartily recommend this recipe for people who are paranoid about candy-making, 'cause despite my worrying that the toffee wouldn't turn out or would burn, and also despite my worrying that it was too liquid when it came out of the oven and surely, the chocolate wouldn't layer properly, it turned out just fine, delicious, in fact, and it didn't even take that long.

Best of all, it was fairly well-received by the coworkers. That's a win-win-win, right there.

Chocolate Toffee Cracker Bark
From Smitten Kitchen

4 to 6 sheets of matzoh, or around 40 Saltines
1 c butter
1 c brown sugar
Pinch of sea salt
1/2 tsp vanilla
1 1/2 c chocolate chips
Sea salt for sprinkling (omit if using Saltines)

1. Line a cookie sheet with foil, then place a sheet of parchment on top of that. Arrange the matzoh or crackers in a single layer covering the entire bottom of the pan.
2. Melt the butter and brown sugar together in a saucepan on medium heat. Once it comes to a boil, cook for 3 minutes, stirring well.
3. Pour the sugar mixture over the crackers, spreading it quickly to cover the crackers evenly before it hardens.
4. Bake at 350 degrees for 10-15 minutes, turning the heat town if the corners start to burn.
5. Take the pan out of the oven and sprinkle the chocolate chips over the top (the toffee will be a bit liquidy still, but it's alright, don't panic). Let the pan sit for 5 minutes, so the chips can melt and the toffee can harden.
6. Spread out the now-melted chips evenly over the crackers, then sprinkle with sea salt.
7. Chill or let sit to harden the chocolate, then break into pieces.