Preparation

• Preheat the oven to 400°F and line a 10x15-inch jelly roll pan with nonstick aluminum foil or regular heavy-duty foil.
• Place the saltine crackers in a single layer on the bottom of the pan.
• In a medium saucepan, combine the brown sugar, butter, and salt. Cook on medium heat until melted, then boil for 3-5 minutes, stirring often.
• Remove from heat and stir in the vanilla extract.
• Pour the hot brown sugar mixture over the crackers, spreading evenly.
• Bake for 5 minutes until caramel is bubbly.
• Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring each time until fully melted.
• Pour the melted chocolate over the baked crackers and spread evenly using a spatula.
• Let cool for 1 minute, then chill in the refrigerator overnight.
• Once cool, remove from the pan and peel away the foil, then cut into snack-sized pieces.