1. Preheat oven to 400°F. Line a standard half sheet baking pan completely with foil. Spray with nonstick spray.

2. Arrange Saltines across the pan in a single layer. Break crackers to fill in any gaps and cover the whole surface.

3. In a medium saucepan, heat the butter, sugar, and salt over medium heat, stirring to melt the butter and dissolve the sugar. It may look separated; that’s okay.

4. Bring to a full boil, stirring often, and let it boil for one minute.

5. Stir in the vanilla extract.

6. Pour the hot caramel over the Saltines and gently spread it with an offset spatula without dislodging the crackers.

7. Bake for 5 minutes.

8. Immediately scatter the chocolate chips over the hot caramel layer. Let sit for 3 minutes.

9. Gently spread the melted chocolate evenly over the surface using a clean offset spatula. If chips aren’t melting, return the pan to the warm (turned off) oven for a couple of minutes.

10. Sprinkle toasted pecans and M&M’s over the chocolate and press in gently.

11. Let the candy cool at room temperature, then transfer to the refrigerator to chill completely. Overnight is best, but a few hours is fine.

12. Lift the candy from the pan — it should be a solid sheet. Peel the foil off the back.

13. Use a large knife to cut the candy into pieces.

14. Store at room temperature for a few days, in the fridge for up to a week, or freeze for longer storage.