Preheat your oven to 400*F.

Line a jelly roll pan with parchment paper or a baking mat and lay out the saltine crackers in an 8x5 grid. set aside.

in a medium saucepan, begin melting the sticks of butter. Once partially melted, add in the brown sugar (& molasses if you're using light brown sugar). continually stir this mixture until it comes to a full boil. Let boil 3 minutes.

Remove caramel and immediately pour over saltine crackers, making sure they're all coated.

Pop pan into the oven for 6 minutes. Remove from oven and pour over the chocolate chips in an even layer.

Let the chocolate melt for 5 minutes then using a rubber spatula or offset spatula, spread the melted chocolate to completely coat the caramel.

Sprinkle the roasted/chopped pecans over the chocolate and let the whole thing come to room temperature.

Put the pan into the fridge for about 2 hours for it to set. Break it into pieces and enjoy!