16 ounces semisweet, milk or bittersweet chocolate chips, melted
1 cup mini marshmallows
1/2 cup toffee bits, such as Heath
1/2 cup chopped salted peanuts
Place the crackers in one layer on a baking sheet lined with nonstick aluminum foil. Pour the chocolate over the crackers and spread to coat. Sprinkle with the marshmallows, toffee bits and peanuts. Refrigerate, uncovered, until set, about 1 hour.
Use a knife to break into large shards. Serve at room temperature.