Ingredients:

  • 45 Saltine crackers
  • 1 cup unsalted butter
  • 1 cup dark brown sugar, packed
  • 0.5 tsp sea salt
  • 2 cups semi-sweet chocolate chips
  • 0.5 cup crushed pecans

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a 12x17 inch rimmed baking sheet with parchment paper, ensuring it comes up the sides.
  2. Lay the saltine crackers in a single, tight layer across the bottom of the prepared baking sheet.
  3. In a heavy-bottomed medium saucepan, combine the butter and brown sugar over medium heat. Stir constantly until the butter is melted.
  4. Bring the mixture to a full, rolling boil. Once it reaches a frothy foam, set a timer for exactly 3 minutes. Continue stirring constantly to maintain thermal emulsion.
  5. Immediately pour the hot toffee mixture over the saltines, spreading it evenly with a silicone spatula.
  6. Bake in the preheated oven for 5 minutes. The toffee should be bubbling vigorously.
  7. Remove the pan from the oven and immediately sprinkle chocolate chips over the top. Let them sit for 5 minutes to melt from residual heat.
  8. Spread the melted chocolate smoothly across the toffee. Sprinkle with crushed pecans and sea salt flakes. Let cool at room temperature, then refrigerate for 2 hours until set.