Preheat oven to 400 F. Line an 18 x 13 sheet pan with a Silphat baking liner, parchment paper or aluminum foil.

Place the Ritz crackers on the sheet pan in an even layer. Leave 1″ of space around the pan, between the crackers and the edge of the pan.

In a medium saucepan combine the brown sugar, butter and half of the bourbon, place over medium heat. Sir the mixture until melted and combined then bring to a boil for 3-4 minutes, whisk occasionally.

Remove the pan from the stovetop and add the rest of the bourbon and the vanilla extract, whisk until combined. Be careful when you add the liquids the mixture will bubble up.

Pour the caramel mixture evenly over the top of the crackers. Use a nonstick rubber spatula to even out the mixture so that it covers all of the crackers.

Place the sheet pan into the oven for 5 minutes. Then remove the pan from the oven and evenly sprinkle the chocolate chips over the top. Return the pan to the oven for 2-3 minutes.

Use a spatula to spread the chelate in an even layer over the toffee crackers. Then sprinkle with chopped pecans and a little flaky sea salt.

Let the toffee cool completely about 1-2 hours then break into pieces and enjoy.