Line a cookie sheet with aluminum foil. I spray it with non-stick cooking spray like Pam to help with the sticking, and of course you can always use more butter. Place the crackers side by side on the tray forming a large rectangle. This will make the caramel and chocolate easier to spread.
Over high heat, combine the butter and brown sugar in a saucepan. Stirring constantly, bring to a boil and cook for 3 minutes after boiling. Pour caramel mixture over crackers and spread evenly to the edges; I use an offset spatula for this.
Bake for 5 minutes, pull out and sprinkle the chocolate chips evenly over the crackers. Bake for 3 minutes more, pull out and spread the softened chocolate chips evenly over the caramel.
Change the oven setting to a high broil. Then sprinkle the pecans evenly over all and place back in the oven for up to a minute - but you really have to stand by and watch since all broilers differ. Be careful or you will burn your nuts :).
Chill in the freezer for 15 minutes or until set. Peel the foil away and break into pieces. Store in a covered, airtight container in the refrigerator.