Line a 9x13 inch baking dish with foil then spray foil with non-stick cooking spray.

Lay 1 layer of club crackers on the bottom of pan.

In a large heavy bottomed TALL pot, combine brown sugar, cream, corn syrup and butter.

Cook at medium heat until you candy thermometer reaches 250 (hard ball stage) degrees, stirring frequently.

When caramel gets to about 240 degrees you are going to need to stir constantly, but it will only be for about 5 minutes until it reaches 245 degrees.

Once caramel has reached hard ball stage, remove from heat and add vanilla, and salt, stir a few more times to combine.

CAREFULLY pour half of caramel into greased pan over crackers and pecans.

Layer remaining crackers and pecans over hot caramel, very carefully because caramel is hot.

Pour remaining caramel over crackers and pecans.

Sprinkle chocolate chips over hot caramel and let sit for 5 minutes.

After 5 minutes, spread and smooth chocolate with the back of spoon to coat caramel. Sprinkle with pecans.

Let sit and cool for 5 hours.

Cut into small squares and sprinkle with sea salt flakes.