Preheat oven to 400 degrees F. Line a 12x17-inch jelly roll pan with an extra-long sheet of foil. Spray the foil liberally with cooking spray. (You can also use a smaller pan, but make sure it has sides, or else the liquid toffee will escape and ooze everywhere in your oven.) Line up crackers in a single even layer on jelly roll pan--try to fill all the empty space with crackers.

To a small saucepan, add the butter, sugar, molasses, ginger, cinnamon, allspice, white (or black) pepper, vanilla extract, and salt. Melt over medium heat, stirring as needed to combine the ingredients. Once the butter is melted, turn up the heat to medium-high and bring to a boil. Let boil, without stirring, for 3 minutes.

Pour the butter-sugar mixture over the crackers as evenly as possible. Spread mixture quickly and carefully over the crackers with a silicone or offset spatula, covering all the crackers. Bake at 400 degrees for 6 minutes.

Remove cracker toffee from oven. The toffee will be furiously bubbling and the crackers may have shifted slightly during the baking process, which is ok.

Immediately sprinkle cracker toffee with chopped chocolate. Let sit for 5 minutes or so until chocolate softens from the heat of the cracker toffee, and with an offset or silicone spatula, spread chocolate to cover crackers evenly.

Sprinkle evenly with candied ginger. Let cool to room temperature, and refrigerate several hours until chocolate hardens. Remove cracker toffee carefully from pan and carefully peel off foil, checking underside to see that all foil is peeled off. Slice into triangles or squares, as desired.