Preheat the oven to 400°F:
Line a baking sheet with parchment paper and place the crackers in a single layer on the bottom. If round cover all visible holes. For the sauce place the brown sugar, butter, and salt in a medium-sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring often, for another 3 to 5 minutes, until the mixture comes to a boil. Do not over boil. Remove from heat and stir in the vanilla extract and pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers. Move the pan to the oven and bake for 5 minutes. The caramel will be hot and bubbly throughout! While waiting melt the chocolate in the microwave-safe bowl in 30-second intervals until chocolate is fully melted. Pour the chocolate over the baked crackers and then chill the crackers overnight! I let the crackers cool to room temperature then move to the refrigerator and chill over night. Once ready gently peel off parchment paper and break into snack-sized pieces using a knife or hands. Store in an airtight container in the refrigerator for about a week or in the freezer between layers of parchment paper for up to 2 months.
