Preheat oven to 350° Fahrenheit.

Line a 15½ x 10½ x 1” sheet pan with foil. Spray with nonstick cooking spray. Line with parchment on top of the foil. Spray the parchment paper with cooking spray.

Line prepared pan with saltines, breaking a few crackers to fill every space.

In a medium saucepan, melt butter along with dark brown sugar. Stir over medium high heat for 2 minutes and bring to a boil.

Pour over saltines.

Bake for 15 minutes rotating the pan halfway through.

Remove from the oven and sprinkle the caramel covered crackers with semi-sweet chocolate chips. Wait 1-2 minutes until chips melt.

Using an offset spatula, gently spread chocolate over saltines.

Scatter chopped toasted nuts evenly over the top.

Chill completely until chocolate hardens.

Break into pieces.