Preheat your oven to 425°F.

Line a 15 x 10-inch jelly roll pan with heavy-duty foil.

Melt ¼ cup of butter in a medium saucepan and pour it into the prepared pan, tilting to spread evenly.

Arrange the saltine crackers over the melted butter.

In the same saucepan, melt the remaining butter and stir in the brown sugar. Bring to a gentle boil over medium heat, stirring occasionally for 2 to 3 minutes.

Remove from heat and stir in the sweetened condensed milk until well combined.

Spread the toffee mixture evenly over the saltine crackers.

Bake for 9 to 10 minutes until bubbly and golden brown.

Remove from the oven and sprinkle chocolate morsels on top, allowing them to melt for about 5 minutes.

Spread the melted chocolate evenly and sprinkle with chopped walnuts, pressing them gently into the chocolate.

Cool in the pan for 30 minutes and then refrigerate for another 30 to 60 minutes to set.

Lift the foil to remove the toffee from the pan, cut into squares, and serve.