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Line a 15x10x1-inch baking sheet with the saltine crackers. Set aside. Preheat oven to 375°F.
In a small saucepan over medium-high heat, melt butter. Add in sugar and bring to a rolling boil, stirring constantly. Once it begins to boil, remove from heat.
Pour over saltine crackers and sprinkle with chopped pecans. Place in a 375°F oven for about 13-15 minutes, until crackers are browned and caramelized.
Remove from oven and using a small spatula, place each piece of toffee onto a sheet of parchment paper on the counter.
Melt chocolate morsels and spread generously over toffee. Allow chocolate to set and store in airtight container for up to 5 days.