Preheat your oven to 350°F (175°C) and line a 13x9 inch baking sheet with parchment paper.

Arrange saltine crackers in a single layer on the prepared baking sheet.

In a medium saucepan, combine unsalted butter and 1 cup of granulated sugar. Cook over medium heat, stirring constantly until melted.

Continue cooking the mixture without stirring until it comes to a boil and turns a light amber color, about 5-7 minutes.

Remove from heat, stir in 1 teaspoon of vanilla extract.

Pour the toffee mixture evenly over the arranged saltine crackers.

Bake for 5-7 minutes until bubbly and golden brown on the edges.

Sprinkle 12 ounces of semi-sweet chocolate chips over the hot toffee and let sit for 1-2 minutes.

Spread melted chocolate evenly over the toffee layer using an offset spatula.

In a small bowl, combine ¼ cup of heavy cream with ¼ cup of vegetable oil and microwave for 30 seconds until smooth.

Drizzle the ganache over the chocolate layer evenly.

Mix ¼ cup of granulated sugar with 1 teaspoon of ground cinnamon and sprinkle over melted chocolate.

If desired, sprinkle a pinch of coarse sea salt on top.

Allow to cool completely at room temperature for 2-3 hours or refrigerate for 1 hour.

Once cooled, break the toffee into pieces to serve.

Serve immediately or store in an airtight container.