On a 9x13" jelly roll pan lined with parchment paper, line the saltine crackers side by side until the entire pan is filled.
In a saucepot, melt butter and sugar together. Stir together then bring to boil then let boil for 5-7 minutes, do not stir while it's boiling, but also make sure it doesn't burn.
CAREFULLY pour the contents of the pot evenly over the saltines then place in oven to bake for 5 minutes. Remove from oven and set aside.
In the meantime, in a microwave safe bowl, gently melt the chocolate, stirring in 30 second intervals until it's melted through and no clumps remain.
Pour chocolate evenly on top of the caramel, spreading it evenly and smoothing it out. Sprinkle chopped pecans all over.
Let the sugar mixture and chocolate cool completely. I popped mine in the fridge for about an hour.
Once cool, break into pieces - doesn't have to be uniform in shape.
Store in an airtight container if you have any leftovers.