Ingredients:

  • 1 cup (225g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1 sleeve (150g) Saltine crackers
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 cup (115g) toasted chopped pecans
  • 1/4 tsp (1.5g) flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil (grease the foil slightly). Arrange the crackers in a single, tight layer to cover the bottom of the pan completely.
  2. In a heavy-bottomed saucepan, combine the butter and brown sugar over medium heat. Stir constantly until the butter is melted and the sugar has dissolved. Bring to a boil, then reduce heat and simmer for 3 minutes until a uniform, bubbling consistency is reached.
  3. Immediately pour the boiling mixture over the crackers and spread quickly with a spatula. Bake for 8–10 minutes until the toffee is bubbling vigorously and has turned a deep mahogany color.
  4. Remove from the oven and immediately sprinkle the chocolate chips evenly across the hot toffee. Let them sit undisturbed for 3–5 minutes, then use a spatula to spread the melted chocolate into a smooth layer.
  5. Sprinkle the toasted pecans and sea salt on top, pressing them gently into the chocolate. Allow the treat to chill for 4 hours before breaking into pieces.