Preheat your oven to 325°F.

Line a large baking pan with aluminum foil and spray the foil with non-stick cooking spray; then, arrange the gluten-free crackers in a single layer on the prepared pan.

In a pot, combine butter and brown sugar over medium-low heat, whisking until the butter is completely melted. Bring the mixture to a boil for 2-3 minutes, whisking constantly.

Remove the pot from heat and pour the caramel mixture evenly over the crackers, spreading it with a spatula.

Bake for 7-9 minutes at 325°F, then remove the pan from the oven and allow it to cool for 2 minutes.

While cooling, melt the chocolate chips, then pour the melted chocolate over the crack and spread it evenly with a spatula.

Place the pan in the freezer for 30 minutes to an hour until the chocolate has hardened.

Once hardened, break pieces off the foil and plate; this candy will stay fresh for 1-2 weeks.