Directions

1. Preheat oven to 200C. Line a large baking tray with parchment paper.
2. Arrange the crackers in a single layer on the lined baking tray.
3. To a small saucepan over medium-high heat, add the butter, brown sugar, maple syrup, and salt. Bring the mixture to a boil, stirring often.

4. Allow the mixture to boil for 3-5 minutes, or until the butter is completely melted, the sugar has dissolved, and the mixture reaches a temperature of 270°F to 290°F on a sugar thermometer. It should darken in colour.

5. Remove from the heat. Stir in the baking soda. Carefully pour the mixture over the crackers, spreading it to the edges.
6. Bake for 3-5 minutes, or until the butter and sugar mixture begins to bubble.
7. Remove the tray from the oven and sprinkle the chocolate chips on top of the caramel. Allow the chocolate chips to sit for about one minute, or until they start to melt.
8. Using a spatula, carefully spread the melted chocolate over the crackers. Then top with pecans and your Christmas sprinkles of choice!
9. Transfer the pan to the refrigerator for about an hour, or until the mixture is set.
10. Once set, break into uneven shaped pieces by hand.