I just found this beautiful recipe on Pinterest by Shugary Sweets and had great success. I divided the recipe in half because it was an experiment and because I didn't want to be the size of a house by the end of the weekend.
20 saltine crackers
1/2 cup unsalted butter
1/3 cup granulated sugar
1/2 cup chopped pecans
6 ounces milk chocolate chips
Line a 15x10x1-inch baking sheet with the saltine crackers. Set aside. Preheat oven to 375°F.
In a small saucepan over medium-high heat, melt butter. Add in sugar and bring to a rolling boil, stirring constantly. Once it's boiling, take off the heat then pour mixture slowly over saltine crackers. Sprinkle with chopped pecans. Place in a 375°F oven for about 13-15 minutes, until crackers are browned and caramelized.
Lay out a piece of parchment paper as they cook. Remove from oven. Before they cool, using a small spatula, place each piece of toffee onto parchment.
Put chocolate chips in microwave safe bowl and heat for 30 seconds. Stir. Heat an additional 30 seconds. Put a Ziploc bag into a sturdy, short drinking glass and fold edges over sides. Pour melted chocolate into the bag. Close bag, pushing out the air. Snip the corner and drizzle over crackers. Don't overdo it. The ratio is key.
Allow chocolate to set and store in airtight container for up to 5 days.