Line a jelly roll pan (10 x 15 inches) with nonstick foil or a silicone baking mat.

Preheat the oven to 350°F.

Place the crackers in a single layer on the jelly roll pan.

Melt brown sugar and butter together in a 3 quart heavy bottomed saucepan, stirring frequently over medium-high heat.

Bring to a boil and boil for 3 full minutes, stirring almost continuously.

Remove from heat and stir in vanilla extract and salt.

Pour the caramel mixture over the top of the saltines and spread evenly.

Bake for 5 minutes in the preheated oven until bubbly.

Sprinkle chocolate chips over the top and cover the pan with foil. Let sit for 5 minutes.

Remove foil and use an offset spatula to gently spread the melted chocolate.

Sprinkle on toppings if desired. Let set at room temperature or chill in the fridge for at least 2 hours until completely cooled.

Carefully peel away the foil from the bottom and crack or cut into pieces.

Store in an airtight container in the refrigerator for up to 1 week.