Preheat oven to 375 degrees. Line a 17x11 pan with tin foil and non-stick cooking spray.
Lay the saltine crackers side-by-side on the jelly roll pan. You may have to break some in half on the last row so they all fit.
In a medium saucepan, add in the butter and brown sugar. Place over medium heat and stir as the butter melts. Continue to stir until the butter is incorporated and let the mixture come up to a boil. Once boiling, DO NOT STIR. Boil for 1 minute.
Remove the toffee from the heat and pour it evenly over the crackers. If the crackers move, move them back into place with a rubber spatula.
Use the spatula to spread the toffee mixture over all of the crackers so there are no bare spots.
Place into the preheated oven for 5 minutes. The toffee will be bubbly when you pull it out of the oven.
Let the toffee cool for 3 minutes.
Sprinkle the milk chocolate chips on top of the toffee and crackers. Let the chips sit and heat up on the crackers for about 1 - 2 minutes.
Use a spatula and spread the chocolate once it's melted. Make sure to cover all of the crackers even the edges.
Sprinkle the chopped almonds on top of the chocolate and let it set up. It took my chocolate about 2 - 3 hours to set up completely.
Chop the chocolate into triangles or squares depending on your preference.