When making any type of candy recipe, it's important to have everything out you need as once the caramel mixture is ready, you need to act fast before it hardens.
Line a baking sheet with foil and spray it well with nonstick spray. Preheat your oven to 400 degrees F. In a single layer, place the crackers on the baking sheet. Place a trivet or hot pads under the baking sheet to protect your counter. The caramel mixture will be extremely HOT when you pour it over the crackers.
In a medium saucepan, add the 2 sticks of butter and 1 cup of brown sugar. Bring to a boil and stir, let it boil for 3 minutes. Stir often so it doesn't burn.
Pour the caramel mixture evenly over the crackers. Use an offset spatula to evenly coat the crackers with the mixture.
Place baking sheet in oven and bake for 3 - 5 minutes, or until bubbling.
Remove pan from oven and immediately scatter 2 cups of chocolate chips over the top.
Place pan back in the over for another 2 - 3 minutes to melt the chocolate.
Remove from oven. Using an offset spatula, spread the chocolate evenly over the top of the toffee and crackers.
Scatter the sprinkles over the chocolate and allow toffee to cool completely before cutting.
You let it sit at room temperature or place in refrigerator for a few minutes to speed it up. Cut into pieces and enjoy.