Looking for a dessert recipe that uses saltine crackers?

I had this once before and can’t remember the whole recipe. I think you take like a cassarole dish and put down a layer of saltine crackers to cover the bottom, then you melt brown sugar and butter and pour it over, wait for it to dry then put a layer of melted chocolate on top of that. Then you can add like chopped nuts or any small candy or crushed pretzels. I really want to make this and can’t find the original recipe I was given years ago. Also if someone has this and has tested it, what container is best to use for this recipe as the first time I made it the melted butter and brown sugar seeped through the holes in the crackers and it stuck to the bottom of the pan and it was really hard to get them out after cutting them in bite size pieces.

Ingredients:
1.5 sleeves of saltine crackers
1 stick (4 oz) butter
1 cup packed brown sugar
2 cups chocolate chips

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.
3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.
6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.

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