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Preheat the oven to 325°F. Line a large jelly roll pan (15x10) with parchment paper or foil (spray foil with non stick spray).
Line the bottom of the pan evenly with 48 saltine crackers. You may need a break a few on the sides to fill in the gaps.
In a medium pot, combine 2 sticks butter and 1 cup sugar over medium-low heat. Stirring occasionally, bring to a rolling boil and cook 3 minutes, or until bubbling and amber in color (about 280°F). Remove pan from heat and pour evenly over saltine crackers. Spread brown sugar mixture quickly with a spatula.
Bake 8 minutes (caramel should be bubbling). Remove pan from oven and sprinkle 2 cups chocolate chips evenly over the top and let sit until chocolate chips are shiny (you can turn off oven and place inside for 30-60 seconds to speed up, but don't leave in long or it will burn). Remove and let sit a minute. Once the chips are soft, spread evenly with a spatula. Sprinkle desired toppings over the top and place in the freezer 15 minutes, or until hardened.
Let sit 15 minutes on the counter. Flip over onto a cutting board and remove the foil. Break into pieces.