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Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil. Spray lightly with no-stick cooking spray. Arrange crackers on baking sheet in single layer so that the edges almost touch.
Heat butter and brown sugar in 2-quart saucepan on medium heat. Bring mixture to a boil, stirring frequently. Simmer 2 to 3 minutes. Remove from heat; stir in salt and vanilla.
Pour caramel sauce over crackers and spread to evenly coat crackers. Bake 6 minutes.
Remove pan from oven. Sprinkle chocolate chips over caramel layer. Let stand 5 minutes. Spread chocolate chips into an even layer on top of caramel.
Refrigerate 1 to 2 hours or freeze 30 to 45 minutes or until firm.
Break or cut into pieces to serve. Store in an airtight container in the refrigerator up to 1 week.
Add-ins: Stir ½ teaspoon McCormick® Ground Cinnamon into caramel mixture along with salt and vanilla.
Add-in’s: Sprinkle chopped pistachios and chopped McCormick Gourmet Organic Crystalized Ginger over chocolate layer immediately after spreading over crackers.
Add-in’s: Substitute your favorite McCormick® Extract to taste such as Peppermint, Orange, or Almond.