Preheat oven to 350º. Line a rimmed baking sheet with foil. Crush graham crackers and place in an even layer on the bottom of sheet. Sprinkle toffee bits and almonds over graham crackers.
In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, ~2 minutes. Immediately pour evenly over graham crackers. Bake until sugar topping is bubbling, ~12 minutes. Remove from oven and immediately sprinkle chocolate chips and salt over graham crackers.
With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)