Preheat your oven to 350°F (175°C).

Melt 1 cup of unsalted butter in a mixing bowl. Combine with 2 cups of crushed graham crackers or saltines until resembling wet sand. Press into the bottom of a lined 9x13-inch baking pan.

Bake the crust for 10-12 minutes until edges are light golden brown. Cool for a few minutes before adding caramel.

Melt 1 cup of caramel sauce in a saucepan over medium heat until thickened and bubbling, about 5-7 minutes. Pour over the cooled crust.

Melt 1.5 cups of chosen chocolate in a heatproof bowl. Pour it over the caramel layer and smooth it out.

Sprinkle your choice of toppings onto the melted chocolate before it sets.

Chill the baking pan in the refrigerator for at least 2 hours until set.

Cut into squares or rectangles after chilling, serve and enjoy.

Store any leftovers in an airtight container in the fridge for up to a week or freeze for up to 2 months.