Preheat the oven to 400F and line a 10x15 jelly roll pan with nonstick aluminum foil or heavy duty foil, making sure to cover the bottom and sides of the pan. If using regular foil, coat lightly with cooking spray.

Make the caramel sauce by adding brown sugar and butter to a saucepan and cooking over medium heat. Stir frequently until the butter melts. Let boil for about 3 minutes, it will begin to darken.

Pour the mixture over the crackers and spread with a spatula to fully coat. Place in the oven and bake for 3-5 minutes, until bubbly.

Remove the pan from the oven and scatter chocolate chip morsels all over the top. Place the pan back in the oven for another 3 minutes to melt the chocolate.

Once again, remove the pan from the oven. Using a spatula, evenly spread the chocolate over the top of the caramel crackers.

At this time, optionally add any toppings you desire such as sea salt flakes, chopped nuts, sprinkles, and crushed pretzels.

Let crackers cool to room temperature then transfer to the fridge and let set overnight.

Once chilled, crack the cracker bark by peeling the foil away then cutting into snack-sized pieces. You can do this using a chefs knife or your hands.