Entirely Elizabeth

0 Preheat oven to [wprm-temperature value="400" unit="F"]. Very lightly grease the cupcake pans with non-stick cooking spray. Place one cracker in each cavity. 
2 In a saucepan, melt together the unsalted butter and brown sugar over medium heat while lightly stirring with a silicone spatula. Allow it to come to a boil and reach [wprm-temperature value="290" unit="F"] to [wprm-temperature value="300" unit="F"]. NOTE: If you don't own a candy thermometer, allow the mixture to rapidly boil for 2 to 3 minutes.
3 Pour 1 tablespoons of the sugar mixture over each cracker. Bake in the oven for 4 minutes. 
7 Remove from the oven and sprinkle 1 tablespoons of mini chocolate chips over each toffee cracker. Let sit for 2 to 3 minutes before spreading the chocolate with a small spoon. Immediately sprinkle with optional toppings. NOTE: If using standard sized chips, you may have to pop them back in the oven for a minute or two to help melt them.
6 Allow the Christmas Crack Cookies to harden completely in a cool place like your garage, covered porch, or the refrigerator if you have neither.
8 To remove the cookies push a sharp knife down one side of the cookie (not around, just down), it will release and pop right out. Storing information below.