Preheat the oven to 350 F.

Line a jelly roll pan with foil. Spray with a non-stick cooking spray.

Fill the bottom of the cookie sheet with the Ritz crackers.  If there is a gap, you can break the crackers to get a single layer. Set the pan aside.

In a saucepan, melt the butter over low-medium heat. Add brown sugar once butter is completely melted and stir to combine. Bring to a boil and continue boiling for 2-3 minutes until the mixture has thickened.

Immediately remove from heat and pour bubbly mixture over crackers covering the crackers completely.

Place the pan in the oven for 3-5 minutes, or just until the edges of brown sugar mixture gets bubbly.

Remove the pan from the oven and immediately sprinkle the chocolate chips on top of the crackers.

Allow the crackers to sit for 5 minutes to melt the chocolate. Then use a spatula to spread the melted chocolate over the cracker layer.

Top with sprinkles.

Place the pan in the refrigerator to allow the toffee to harden (1-2 hours).

Then remove the toffee from the pan and break it apart into pieces with your hands. Enjoy!