Pre-heat oven to 325°F.

Line a large jelly roll pan with parchment paper.

Place the saltine crackers on the parchment side-by-side covering the pan.

Start melting your chocolate in a double boiler over low heat.

In a medium sized pot, melt the butter and sugar over medium-low heat. Stir with a wooden spoon until the butter is melted.

Once the butter has melted, turn up the heat to medium-high and bring to a boil for no more than 2.5 to 3 minutes. Stir constantly so your mixture does not burn, it will be very bubbly.

Remove pan from heat and pour over saltine crackers. Carefully, but quickly as the toffee hardens fast, spread mixture with a knife, trying to cover all of the crackers.

Place pan in the oven and bake for 8 minutes. The toffee will bubbly up again and spread out.

Remove pan from oven and let cool for a minute or two.

Pour melted chocolate over the top of the toffee and spread it out evenly with a knife.

Sprinkle M&M's and candy eyes on top and then place the entire pan in the freezer for 15 minutes.

Once chocolate has hardened break your Halloween Crack into pieces.

Store in an airtight container for up to 2 weeks.