Prep the pan: Line a rimmed baking sheet (about 10x15 inches) with parchment paper or foil. Lightly coat with nonstick spray to prevent sticking.

Arrange the crackers: Lay Ritz crackers in a snug, single layer across the lined pan. Break a few to fill gaps along the edges if needed.

Make the caramel: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and a pinch of salt. Bring to a gentle boil, then cook, stirring often, for 3–4 minutes until the mixture thickens and looks glossy and smooth.

Add vanilla: Remove the pan from heat and stir in the vanilla. The mixture may bubble—just keep stirring.

Coat the crackers: Immediately pour the hot caramel evenly over the cracker layer. Use an offset spatula or the back of a spoon to spread it to the edges.

Bake briefly: Place the pan in a 350°F (175°C) oven for 5 minutes. This helps the caramel settle and soak slightly into the crackers.

Add chocolate: Remove the pan from the oven and sprinkle the chocolate chips over the hot caramel. Wait 2–3 minutes until the chips soften, then spread into a smooth layer.

Finish with toppings: If using, warm peanut butter slightly and drizzle, then use a toothpick to swirl. Sprinkle nuts, pretzels, coconut, or flaky salt on top while the chocolate is still soft.

Set the candy: Cool at room temperature for 30–45 minutes, then transfer to the fridge for 1–2 hours until fully set.

Break and serve: Lift the slab out using the parchment, then break into pieces. Aim for 1–2 inch bites for easy snacking.