Preheat oven to 400.

Place butter in small saucepan on stove top over medium heat and allow it to melt.

Stir in sugar and bring to a low boil for about 3-4 minutes to allow caramel mixture to thicken, stirring regularly.

While the caramel mixture is thickening, line a rimmed cookie sheet with foil (unless you use the awesome non-stick baking pans I use, and in which case, no foil needed!!), and lay out saltine crackers in rows on the cookie sheet.

Pour caramel mixture evenly over the saltines, using a spatula to spread it out to cover the crackers completely.

Place cookie sheet in oven for 5 minutes.

Remove from oven and set pan on a hot pad. Sprinkle chocolate chips over top of the hot saltines. You can either let the pan sit there for 5-10 minutes until the chocolate chips completely soften on the hot saltines, or if you're impatient like I am and are ready to gobble up this toffee, you can place the pan back in the oven for a minute to melt the chocolate.

Once the chips are completely soft, use a spatula to evenly spread them out across the saltines.

After you've covered the saltines with the melted chips, evenly sprinkle the chopped nuts and M&Ms evenly across the top.

Allow pan to cool on a hot pad for 10-15 minutes (or until it's cool enough to set in the fridge), and then place in refrigerator for about 20-30 minutes - until the toffee is chilly to the touch and completely set.

Remove from fridge and begin breaking apart. Place on platter or in serving bowl and enjoy with others!