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Preheat the oven to 350°F (180°C).
Arrange the crackers side by side in a single layer in the Large Bar Pan.
Combine the brown sugar, butter, and vanilla in the (3–qt./2.8–L) Saucepan.
Bring to a boil over medium heat, stirring occasionally with the Silicone Sauce Whisk.
Boil the sugar mixture for 4 minutes, stirring constantly.
Remove from the heat and stir in the pecans using a Small Mix 'N Scraper®.
Immediately pour the sugar mixture over the crackers and spread evenly with the Large Spreader.
Bake 10–14 minutes or until the sugar mixture is bubbly and the pecans are lightly toasted.
Remove the pan from the oven to a Stackable Cooling Rack and cool completely.
In a Prep Bowl, microwave the semi-sweet chocolate morsels on HIGH for 30–60 seconds or until smooth, stirring after each 20–second interval.
Fill a Chocolate Drizzler with the chocolate and drizzle the chocolate over the crisps.
Repeat with the white chocolate morsels.
Let stand until the chocolate is firm.
Cut into 24 squares; cut the squares diagonally in half to form triangles.
Store them in an airtight container until ready to serve.