Place crackers in foil-lined 15x10x1-inch baking pan. I usually fold the foil so it forms almost a box-like shape to keep everything packed in tighter.
PLACE butter and sugar in saucepan; cook on medium high heat until butter is completely melted and mixture is well blended, stirring occasionally.
Bring mixture to rolling boil; boil 3 min. without stirring.
Remove from heat and quickly pour mixture over crackers. Use a spatula to spread it as much as you can over the crackers. Crackers will move around, just push them back into place with fingers or spatula/spoon.
BAKE 5 to 7 min. or until topping is golden brown.
Usually is perfect at 6 minutes, but obviously ovens will vary.
Immediately sprinkle with chocolate chips, let stand 5 min. or until chocolate is softened.
Spread chocolate evenly over ingredients in pan; if adding a topping, now is the time to do so.
Cool until the chocolate is set and break into pieces; It should come easily off of the foil used.
Try Crumbled Candy Canes, Used Chopped Toasted Almonds, Coconut, even used Cappuccino Chips and White Chocolate Chips instead of Chocolate Chips!