Preheat the oven to 350 degrees F. Line a cookie sheet with foil and grease the cookie sheet. Unwrap caramels from packaging.
Place the Saltine crackers in a straight line on the sheet. Place one unwrapped Caramel per Saltine.
Put them in the oven for about 9-11 minutes, keeping a close eye. Caramels should soften and start to flatten, but you don’t want them to burn. You also want the saltines to get a little golden.
Pull them out of the oven and cover the caramel and Saltines generously with chocolate chips to desired thickness.
Pop back in the over for another 3-4 minutes so chocolate chips become soft and melted. Use a spatula to flatten them out. If the chocolate is not soft enough, pop it back in for another minute
Add chopped nuts and Christmas sprinkles.
Place the cookie tray in the freezer for about 30 minutes. If you leave it in there too long it will need to thaw before you cut into, otherwise it will smash all the crackers on the bottom.