Preheat the oven to 350F and line a 10X15 inch baking pan with parchment paper and spray with cooking spray.
Into a pot add the butter and brown sugar oven medium heat. Allow the butter and sugar to melt and then stir until they become combined. After a few minutes the mixture should start to bubble. This is good. Allow the mixture to bubble away for about 5-6 minutes. Try to avoid over stirring or it will separate.
While caramel is bubbling, line the baking sheet with saltine crackers. You should be able to fit close to 40 crackers on the pan.
When the caramel is done, pour it over the crackers and using a non stick or off set spatula, smear the caramel to all corners of the pan. Once covered, pop the tray back into the oven for 5 minutes.
After five minutes, remove the pan from the oven and immediately sprinkle on the chocolate chips evening across the crackers. Allow the chocolate to sit on the hot crackers undisturbed for 5 minutes or until the chocolate chips become shinny. If the chocolate chips have trouble melting pop the tray into the oven for 2 minutes. Once the chocolate is shiny, smear the chocolate across the top of the crackers. Make sure the whole top is fully covered.
While the chocolate is still melted it's time to decorate. Sprinkle your toppings on and then pop the whole tray into the fridge or freezer until fully set. About 2 hours.
After two hours, pop the crack out of the tray and using your hands or a knife, break apart and enjoy!
