Preheat the oven to 400° F. Line a 10 x 15" jelly roll pan with aluminum foil, making sure the bottom and sides of the pan are covered. Lightly spray the pan with non-stick spray.

Fill the bottom of the pan with a single layer of Saltine crackers. Set aside.

Place the brown sugar, butter, and salt in a medium sauce pan over medium heat. Stir continually until butter melts.

Continue cooking, stirring occasionally, another 3-5 minutes until caramel comes to a boil and starts to darken.

Remove from heat and stir in vanilla extract.

Pour the caramel over the crackers and spread evenly to coat.

Place the pan in the oven for 5 minutes. The caramel will get hot and bubbly.

Place the chocolate in a double boiler and melt while stirring constantly.

Remove the pan from the oven an allow to cool until the caramel stops bubbling. Pour the melted chocolate over the caramel layer and spread with a knife.

Garnish with sprinkles, as desired.

Allow to cool to room temperature then move to refrigerator to chill overnight.

Remove the treat from the pan and carefully peel the foil away. Place on a cutting board and using a heated chef's knife "crack" or cut into about 36 individual pieces.

Store in an air tight container for about a week.