Add the chopped apples, sugar, and spices to a small saucepan.

Heat over medium-low heat, stirring occasionally, until the apples are tender, about 15-20 minutes. Let cool completely.

Preheat the oven to 350°F.

In a small bowl, combine the flour, brown sugar, and butter. Use your fingers to mix until small crumbles form.

Transfer the streusel to a small parchment-lined baking sheet and bake for 12-15 minutes until light golden brown, stirring halfway through. Let cool completely.

Preheat the oven to 350°F if not already preheated. Line a large baking sheet with parchment paper and spray with non-stick spray (or use a silicone baking mat).

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

In a small pot, combine the butter, brown sugar, and vanilla. Bring to a simmer over medium heat, then simmer for 5 minutes.

Pour the brown sugar mixture over the crackers and spread evenly with a mini offset spatula. Bake the toffee-covered crackers for 5 minutes.

Remove from the oven and sprinkle the chocolate chips over the crackers. Return to the oven and bake for 3 minutes, or until the chocolate is melted. Spread the chocolate evenly across the crackers with a mini offset spatula.

Sprinkle the cooled apples, streusel, and pecans over the melted chocolate layer. Place in the fridge for 30 minutes, or until the chocolate and toffee are hardened.

Drizzle melted chocolate over everything and return to the fridge for 5-10 minutes until the chocolate is set.

Break or cut the cracker toffee into smaller pieces. Serve and enjoy!