Preheat oven to 350°F. Line a 13x18-inch baking sheet with parchment paper. Arrange the graham crackers onto the baking sheet in a single layer, breaking off any to fit the ends on all sides. You want to cover the entire pan essentially, but in a single layer. Set aside.

In a medium saucepan, combine the butter and sugar and set over moderate heat. Cook until melted through and the mixture comes to a boil. Continue to cook for 3 minutes while stirring constantly. Remove from the heat and stir in the vanilla and salt. Immediately pour the mixture over the graham crackers and spread out with an offset spatula. You want to make sure all of the graham cracker pieces are fully covered.

Bake until the caramel layer is somewhat bubbly, about 13 minutes. Remove from the oven and immediately sprinkle the top with the butterscotch chips in an even layer. Allow to sit for 5 minutes. This will give the morsels a chance to melt and then you can spread it out into an even layer with an offset spatula. Sprinkle with the toffee pieces and almonds and place in the fridge until set. Once firm, break into small pieces. Serve or store in an airtight container at room temperature or in the fridge (I personally prefer it cold.) Enjoy!