Prepare your fixin’s: whatever toppings you wish, pour into a bowl and have handy. Also measure out your chocolate chips at this time and set aside.
Prepare you pan: I used a 12x9 sized pan, covered with tin foil, and placed Graham crackers, and club crackers salt side down. Set aside. Grab an offset spatula at this time and leave beside the pan as well (or other tool you plan on using to spread the chocolate.)
In a small pot, combine sugar, butter, water and vanilla. Bring to a boil, stirring constantly, until it reaches 300F (this is known as the hard candy/ ‘crack’ stage. If you’re going by sight, it will just be lightly brown, which takes about 10 minutes. Remove from heat and pour over the tops of the awaiting crackers. Don’t dilly dally, move quickly!
Using your toffee mixing spoon, spread the hot toffee mixture evenly over the crackers. Add marshmallows (if using) or skip to the next step which is add chocolate chips. Try to distribute these evenly over the hot toffee mixture. Give it about 30-60 seconds then, while using an offset spatula, smooth the melty chocolate chips over the toffee and marshmallows.
Top with your desired fixin’s, like sprinkles, or additional dehydrated marshmallows. Place pan in fridge and allow chocolate to harden and the rest to cool completely before breaking apart and digging in, approximately 15-30 minutes.