Prep the pan. Heat oven to 350°F (175°C). Line a rimmed baking sheet with parchment or heavy-duty foil, then lightly coat with nonstick spray. This prevents sticking and makes cleanup easy.

Lay out the crackers. Arrange soda crackers in a single, tight layer to fully cover the pan. Break a few to fill gaps if needed. Keep them snug—this supports the caramel.

Make the caramel. In a medium saucepan, combine butter and brown sugar over medium heat. Stir as it melts. Once it starts bubbling, let it boil gently for 3 minutes, stirring often, until smooth and thickened.

Add vanilla and a pinch of salt. Remove from heat and stir in vanilla (and salt if using unsalted butter). Work carefully—hot caramel can sputter.

Pour and spread. Quickly pour caramel over the crackers and spread evenly with an offset spatula or the back of a spoon. Try to coat every cracker.

Bake to set. Bake for 8–10 minutes. The caramel will bubble across the surface and look glossy and slightly darkened. That’s your cue.

Add the chocolate. Remove the pan and immediately sprinkle chocolate chips over the hot caramel. Wait 2–3 minutes for them to soften, then spread into a smooth layer.

Top it off. While the chocolate is still soft, add toppings: a light sprinkle of flaky sea salt, chopped nuts, or your favorite crunch. Don’t overload—just enough for texture and flavor.

Cool completely. Let the tray cool at room temperature until the chocolate sets, or speed it up in the fridge for 45–60 minutes. It should be firm to the touch.

Break and serve. Lift the slab out using the parchment, then break into pieces. Aim for rustic shards with a good mix of caramel and chocolate on each piece.