24squaresGhiradelli chocolate caramel squares(dark sea salt or milk chocolate, or a combination)
Preheat oven to 350 degrees. Line a quarter sheet pan with aluminum foil or a silicone baking mat. Arrange saltine crackers to completely cover the bottom of the sheet pan. Set aside.
In a small saucepan placed over medium-low heat, combine butter and sugar. Heat until melted and cook for an additional 3 minutes or until bubbly and slightly thickened. Pour the butter/sugar mixture over the saltine crackers, spreading evenly over the crackers.
Bake for 10 minutes or until slightly golden brown. Remove pan from oven and let pan cool for about 2 minutes.
Place a chocolate caramel square on top of each saltine cracker. (The chocolate will melt and soften slightly which will help it adhere to the toffee.) Let the toffee cool until the chocolate has firmed back up. Cut into squares, cutting around each chocolate caramel square. Store in an airtight container.