Preheat the oven to 400 degrees. On a large baking sheet, lay out foil or parchment and then cover the top in a single layer of saltine crackers.

In a sauce pan, melt the butter over medium heat and then add the brown sugar. Bring to a quick boil and then whisk continuously boiling for about 3 minutes, until it develops a deeper brown color. (The temperature will reach 270 degrees F to 290 degrees F. Make sure to bring the temperature at least this high or it will not harden over the crackers.)

Pour the mixture over the saltine crackers and spread evenly. Place the baking sheet into the pre-heated oven and bake for 5 minutes.

While this is baking, melt the almond bark (see note below) - add to a microwave safe bowl and cook in 30 second increments, stirring every 30 seconds to prevent burning; until melted (about 2 minutes). Remove from the oven and then pour the melted chocolate over the top and spread evenly with a spatula.

Add halloween toppings and then place into the fridge for at least 2 hours or overnight to harden.

Break or 'crack' apart the saltine cracker toffee into bite-sized pieces and enjoy!