Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Lay out the saltine crackers in a single layer on the prepared baking sheet.

In a medium saucepan, combine the unsalted butter and brown sugar over medium heat, stirring continuously until melted and bubbly, about 3-5 minutes.

Carefully pour the toffee mixture evenly over the arranged saltine crackers.

Bake the sheet in the oven for about 5-7 minutes until slightly puffed and golden.

Remove from the oven and sprinkle the semi-sweet chocolate chips over the hot toffee.

Mix the granulated sugar and cinnamon together in a small bowl and sprinkle over the melted chocolate layer.

Sprinkle a light layer of sea salt over the top.

Allow the confection to cool completely before breaking it into pieces.

Once cool, break the toffee into irregular pieces and serve.