English Toffee

Line a jelly roll pan with parchment paper with some extra sticking up at the ends.
In a heavy saucepan, melt the butter sticks. Add the sugar, corn syrup and salt. Cook and stir over medium-low heat until a candy thermometer reads 295 degrees.
Remove from heat and add the baking soda. Stir until the mixture foams up. Quickly pours into the prepared pan.
Let stand at room temperature until cool, about an hour.
In a microwave, heat the chocolate chips for 30 seconds and stir. Repeat until chocolate is melted and smooth.
Pour over hardened toffee mixture and spread to evenly coat. In four separate sections, sprinkle your favorite toppings on top of the chocolate.
Let chocolate set for one to two hours. Remove the hardened toffee from the pan by using the excess parchment paper at each end and break it into bite-size pieces.