Preheat oven to 350º F and frivolously grease a 12×17-inch jelly roll pan with butter or non-stick spray.
Unfold graham crackers or saltine crackers out in a good layer in greased jelly roll pan.
In a medium saucepan over medium warmth, mix butter and brown sugar and prepare dinner, stirring ceaselessly till butter is melted and sugar has dissolved. Convey combination to a boil and prepare dinner for 2-3 minutes, stirring repeatedly, then scale back warmth to a simmer and prepare dinner for one more 1-2 minutes.
Take away combination from warmth and stir in vanilla extract and salt, whisking till integrated.
Pour caramel combination in a good layer on high of graham crackers or saltines, smoothing as vital.
Sprinkle chopped pecans on high of caramel layer, then place baking sheet in oven and bake for 7-9 minutes, or till caramel/toffee combination turns into bubbly.
Take away from oven and let cool for five minutes.
Sprinkle chocolate chips on high of scorching toffee and let sit 2 minutes earlier than melting, then unfold into a good layer.
Let cool, then lower or break into items. Retailer in an air-tight container at room temperature or within the freezer.