Preheat oven to 350°F (175°C). Line a large baking sheet with aluminum foil or parchment paper (baking paper). Spray with non-stick spray.

Arrange crackers in a single layer in rows on the tray. (You may need to break some crackers in half to fit the last column.) Set aside.

In a medium-sized saucepan, melt the butter on low heat. Add the brown sugar and increase heat to medium. Bring the toffee to a boil while continuously stirring, then allow to boil for 3 minutes until it turns caramel in colour (set a timer if you need too).

Pour the toffee over the crackers. Working quickly, spread the toffee evenly over the crackers with a spatula.

Bake in hot oven for 4-5 minutes or until beginning to bubble. Remove from the oven and top with chocolate chips. Return to the oven for a further 2 minutes (for the chocolate chips to melt), remove, then spread the melted chocolate over the top with a clean spatula or knife.

Add the peanut butter chips on the chocolate, let sit for 2 minutes to melt, and using the end of a fork, swirl the melted peanut butter chips through the chocolate.

Cover with foil and refrigerate until set or freeze for 15 minutes until chilled.

Peel the foil off of the back of the crackers; break up into pieces and serve or store in an airtight container.