Pre heat oven to 400 degrees. Line the sheet pan with heavy duty foil covering the entire pan and sides and edges. See picture above.

Cover all the foil surfaces generously with canola oil OR baking spray. Place Saltines in a single layer on the prepared pan. Set aside.

In a medium pan, melt the butter, brown sugar and Kosher salt over low heat. Stir until well combined and the sugar granules completely dissolve. After 3-5 minutes the mixture will daken and boil. Remove from heat and stir in vanilla.

Pour the mixture over the saltines. Spread evenly to coat.

Bake the buttered crackers at 400 degrees for 5 minutes. DO NOT BURN!

Place chocolate chips in a microwave safe bowl. Microwave in 30 seconds increments, stirring in between, until well melted.

Remove the crackers from the oven.

Using an offset spatula, pour and spread the chocolate evenly over the hot bubbling caramel crackers.

Sprinkle the crackers with the flakey sea salt. Chill crackers in the pan overnight in your fridge.

Peel the crackers from the foil and break into shards. Store in an airtight container or zip top bag in the freezer.