Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Arrange the crackers in a single layer on the bottom of the prepared pan, fitting them snugly together. You may need to break some crackers to fill in any gaps. Set aside.

In a medium saucepan, combine the butter, brown sugar, granulated sugar, maple syrup/honey, and salt. Cook over medium heat, stirring constantly, until the butter is melted and the sugars are dissolved.

Bring the mixture to a rolling boil, stirring occasionally. Once boiling, continue to cook for 3-4 minutes, without stirring, to allow the caramel to develop. The mixture should thicken slightly and turn a rich amber color.

Remove the saucepan from the heat and stir in the vanilla extract and the toasted chopped pecans. Mix well until the pecans are evenly coated with the caramel mixture.

Carefully spoon the hot pecan-caramel mixture over the layer of crackers in the prepared pan. Use an offset spatula or the back of a spoon to gently spread the mixture evenly over the crackers, ensuring all crackers are covered.

Place the pan in the refrigerator for at least 30 minutes, or until the pecan-caramel layer is firm and cool to the touch. This step is crucial for easy handling later.

Once the pecan layer is set, prepare the chocolate coating. In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Alternatively, melt the chocolate over a double boiler.

Remove the pan from the refrigerator. Pour the melted chocolate evenly over the pecan-caramel layer, spreading it with an offset spatula to create a smooth top.

If desired, sprinkle with flaky sea salt for a touch of savory contrast.

Return the pan to the refrigerator for another 1-2 hours, or until the chocolate is completely set and firm.

Once fully chilled and set, use the parchment paper overhang to lift the entire slab out of the pan. Place it on a cutting board.

Using a sharp, warm knife (run under hot water and wipe dry), cut the slab into individual squares or rectangles. The size is up to your preference, but bite-sized pieces are generally ideal.

Serve immediately or store for later enjoyment.