Preheat oven to 175 °C (350 °F). Line a rimmed baking sheet with parchment paper or foil and lightly grease it. :contentReference[oaicite:1]{index=1}

Arrange the saltine crackers in a single layer on the baking sheet, covering the entire surface. :contentReference[oaicite:2]{index=2}

In a saucepan over medium heat, melt the butter and brown sugar together. Bring to a gentle boil, stirring constantly, and let it bubble for about 2-3 minutes until it becomes a syrupy caramel. :contentReference[oaicite:3]{index=3}

Pour the hot toffee mixture evenly over the layer of crackers, using a spatula to spread so all crackers are coated. :contentReference[oaicite:4]{index=4}

Place the baking sheet in the preheated oven for about 5–7 minutes, until the toffee is bubbling. :contentReference[oaicite:5]{index=5}

Remove from oven and immediately sprinkle chocolate chips over the hot toffee layer. Let them sit for 1-2 minutes to melt, then spread evenly with a spatula. :contentReference[oaicite:6]{index=6}

In a small bowl, mix together granulated sugar and ground cinnamon. While the chocolate is still warm, sprinkle the cinnamon-sugar mixture evenly over the chocolate layer — for that churro-inspired flavor. Then sprinkle a light pinch of flaky sea salt on top if desired. :contentReference[oaicite:7]{index=7}

Let the toffee cool completely at room temperature (or place in fridge for faster setting). Once set, break into bite-sized pieces and serve. :contentReference[oaicite:8]{index=8}