Preheat oven to 425 degrees F.
Line a quarter size sheet pan (9x13) with foil and spray it with cooking spray.
Arrange the Thinsters Chocolate Chip Cookie Thins to cover the bottom of the pan.
In a saucepan over medium heat, combine the butter and brown sugar. Stir until completely melted and starting to bubble.
Pour the brown sugar and butter mixture evenly over the cookies.
Bake in the oven for about 5 minutes, or until it is bubbling.
Remove the pan from the oven and pour the chocolate chips evenly on top.
Pop the pan back in the oven for one minute. Remove and smooth the chocolate chips on top of the cookies with an offset spatula.
If desired, sprinkle the warm chocolate with sea salt or crushed candy canes.
Place the pan in the freezer for about 20 minutes.
Remove the cookie candy crackle from the pan and break into pieces to serve.