Preheat your oven to 425F (220C) while you prepare your ingredients.

Line a baking sheet with parchment paper, ensuring it covers the entire surface. Arrange the saltine crackers in a single layer on the parchment paper, salt side down.

In a medium saucepan over medium-high heat, add the unsalted butter, packed light brown sugar, pure maple syrup, and kosher salt. Bring this mixture to a boil while stirring often.

Keep the saucepan on the heat until it reaches a temperature of 270F to 290F, which typically takes about 3-5 minutes. The mixture should become thick and bubbly.

Once at temperature, carefully stir in the baking soda and maple extract. This will cause the mixture to bubble up—don’t worry, that’s expected!

Immediately pour the caramel mixture over the arranged saltine crackers, spreading it evenly.

Place the baking sheet in the preheated oven and bake for 3-5 minutes, removing it once bubbling.

Remove the baking sheet from the oven and sprinkle the semi-sweet chocolate chips over the hot caramel. Allow the heat to melt the chocolate chips for about 1-2 minutes, then use a spatula to spread the melted chocolate evenly.

Sprinkle the chopped pecans over the melted chocolate, gently pressing them in for good coverage.

Chill the baking sheet in the refrigerator for about 1 hour or in the freezer for 30 minutes until the chocolate sets.

Once set, pull the parchment paper from the edges to lift the entire sheet out of the pan. Break into pieces—some larger, some smaller, for that rustic feel.