Line a 10-inch x 15-inch jelly roll pan with foil and spray with baking spray. Line the entire pan with crackers, in a single layer, leaving the least amount of gaps as possible. Set aside. Preheat over to 350-degrees.

In a medium-sized pot, over medium heat on the stovetop, add the butter and brown sugar. Bring the mixture to a rolling boil. Reduce the heat to medium and boil the mixture for 5-minutes, stirring occasionally. Once the 5-minutes is up, immediately pour the mixture over the crackers, covering the crackers completely.

Bake the candy in 350-degree oven for at least 5-minutes minutes, or until the mixture can be seen bubbling. Remove from the oven and sprinkle the chocolate chips on top. Let the chocolate chips sit for 1-2 minutes, before using a knife to spread the melted chocolate in an even layer evenly across the crackers. Add sprinkles (if using).

Allow candy to set in the pan until cool enough to transfer into the refrigerator to finish cooling. Let candy chill in the refrigerator for 2-hours, before breaking into desired sized pieces.