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Line a 9x13 inch baking dish with foil then spray foil with non-stick cooking spray.
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Lay 1 layer of club crackers on the bottom of pan.
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In a large heavy bottomed TALL pot, combine brown sugar, cream, corn syrup and butter.
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Cook at medium heat until you candy thermometer reaches 250 (hard ball stage) degrees, stirring frequently.
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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.
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Once caramel has reached hard ball stage, remove from heat and add vanilla, and salt, stir a few more times to combine.
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CAREFULLY pour half of caramel into greased pan over crackers and pecans.
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Layer remaining crackers and pecans over hot caramel, very carefully because caramel is hot.
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Pour remaining caramel over crackers and pecans.
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Sprinkle chocolate chips over hot caramel and let sit for 5 minutes.
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After 5 minutes, spread and smooth chocolate with the back of spoon to coat caramel. Sprinkle with pecans.
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Let sit and cool for 5 hours.
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Cut into small squares and sprinkle with sea salt flakes.