Ingredients:

  • 45 Saltine crackers
  • 1 cup (225g) Unsalted butter
  • 1 cup (200g) Dark brown sugar
  • 0.5 tsp Fine sea salt
  • 2 cups (340g) Semi-sweet chocolate chips
  • 0.5 cup Chopped pecans
  • 1 tsp Flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a 10x15 inch rimmed baking sheet with parchment paper. Arrange the saltines in a single, tight layer, breaking them as needed to fill the entire pan.
  2. In a heavy-bottomed saucepan, combine the butter and brown sugar over medium heat. Stir until melted and uniform. Once it reaches a rolling boil, set a timer and boil for exactly 3 minutes without stirring.
  3. Immediately pour the hot caramel mixture over the crackers and spread quickly with a spatula. Bake in the preheated oven for 5 minutes until the caramel is vigorous and darkens slightly.
  4. Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee. Let them sit for 2–3 minutes until glossy and soft.
  5. Use an offset spatula to spread the melted chocolate into an even layer. Sprinkle with chopped pecans and flaky sea salt. Allow to cool completely and harden before breaking into pieces.