Preheat oven to 350°F (176°C).

Line a baking sheet with parchment paper. Assemble the saltines into a large rectangle, if necessary break the saltines in half to make it fit into a smaller baking sheet.

In a small pot add the vegan butter, brown sugar, and vanilla extract. Cook over medium heat for 5 to 7 minutes mixing together with a spoon or spatula. Once it starts to become foamy and bubbling it is done. If you would like to check with a thermometer it should be around 260°F (126°C).

Pour over the saltine crackers quickly to avoid any hardening. Use a spatula or spoon to spread it out.

Pour the vegan chocolate chips over and place in the oven for 5 minutes to melt the chocolate. Spread out evenly with a spatula or spoon.

Finally, top it off with the pecans and flaky salt (or any toppings you like).

Chill in the fridge for at least 1 hour or until ready to eat. Crack with your hands into pieces and enjoy!