Preheat the oven to 400°F: Line a 10x15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy-duty foil, completely covering the bottom and sides. Place the saltine crackers in a single layer on the bottom.

Make the caramel sauce: In a medium-sized saucepan, combine the brown sugar, butter, and salt. Cook on medium heat, stirring frequently until the butter melts. Continue to cook for another 3 to 5 minutes until the mixture comes to a boil and darkens slightly.

Pour the hot brown sugar mixture over the saltine crackers, spreading to evenly coat them.

Move the pan to the oven: Bake for 5 minutes until the caramel is hot and bubbly throughout.

Melt the chocolate: Place the chocolate in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring each time, until melted (about 1 ½ minutes total).

Pour the chocolate over the baked crackers. Allow to cool for 1 minute before pouring to ensure the caramel is not bubbling.

Chill the crackers overnight: Let the crackers cool to room temperature, then refrigerate overnight.

Crack the crackers: Once cool, remove from the pan and gently peel the foil. Cut into snack-sized pieces using a chef's knife.