Line a half sheet jelly roll pan with tin foil and spray the foil with baking spray.
Arrange the saltines in a single layer across the pan.
Preheat the oven to 400F.
Combine the sugar, butter, and salt in a heavy pot.
Stir over medium-high heat until the butter is completely melted and the sugar is dissolved.
Let the caramel come to a boil, stirring vigorously. Let boil about 3 minutes, or until the caramel begins to darken.
Remove from heat and pour caramel over saltines as evenly as possible. Gently shake the pan to spread around, if needed.
Bake for 5 minutes.
Remove the pan from the oven and sprinkle the chocolate chips evenly over the caramel.
The caramel will quickly melt the chocolate and you can use a rubber spatula to spread the chocolate into an even layer over the caramel.
Sprinkle with topping of choice (pecans and flaky sea salt are two of our favorites).
Chill in the fridge for 15-30 minutes before cutting into squares or breaking into pieces!