Praline Christmas Bark

Preheat oven to 350º F and lightly grease a 12×17-inch jelly roll pan with butter or non-stick spray.
Spread graham crackers or saltine crackers out in an even layer in greased jelly roll pan.
In a medium saucepan over medium heat, combine butter and brown sugar and cook, stirring frequently until butter is melted and sugar has dissolved. Bring mixture to a boil and cook for 2-3 minutes, stirring continuously, then reduce heat to a simmer and cook for another 1-2 minutes.
Remove mixture from heat and stir in vanilla extract and salt, whisking until incorporated.
Pour caramel mixture in an even layer on top of graham crackers or saltines, smoothing as necessary.
Sprinkle chopped pecans on top of caramel layer, then place baking sheet in oven and bake for 7-9 minutes, or until caramel/toffee mixture becomes bubbly.
Remove from oven and let cool for 5 minutes.
Sprinkle chocolate chips on top of hot toffee and let sit 2 minutes before melting, then spread into an even layer.
Let cool, then cut or break into pieces. Store in an air-tight container at room temperature or in the freezer.