Preheat your oven to 425F. Start out by lining your baking tray with parchment because this is going to get sticky!
Place your Ritz crackers in an even layer along the bottom of the pan. When I had a bit of a gap, I just broke a cracker in half and fit it in.
Next, place your butter and brown sugar in a pot and heat until completely melted. Boil for 2 to 4 minutes and resist the urge to stir it – that can actually ruin your caramel.
Immediately pour your homemade caramel over top of the Ritz crackers. Use an offset spatula (the kind you use for icing cakes) to spread that gooey caramel evenly across the crackers.
Pop the tray of crackers into the oven for 5 minutes to help thicken and set the caramel.
Carefully remove the crackers after 5 minutes and place on a heat-proof surface for the next step.
Next, sprinkle your chocolate chips in an even layer on top of your caramelized-crackers. Pop the tray back in the oven to help the chocolate chips melt a bit.
After 2-3 minutes, remove the tray and immediately spread the chocolate chips with the offset spatula. The chocolate chips may not melt completely but you don’t want to risk burning the chocolate and ruining the whole pan.
Once the pan has cooled off, put it in the fridge to finish setting for about 2 hours. It will get hard enough that you can “crack” it or slice through it with a sharp knife.