Ingredients:
- 45 saltine crackers (approx. 125g)
- 1 cup unsalted butter (225g)
- 1 cup light brown sugar, packed (210g)
- 0.25 tsp fine sea salt
- 2 cups semi-sweet chocolate chips (340g)
- 0.5 cup chopped toasted pecans (60g)
Instructions:
- Preheat your oven to 175°C (350°F). Line a 10x15 inch rimmed baking sheet with aluminum foil or a silicone baking mat. Note: This prevents the sugar from sticking permanently to your tray.
- Arrange 45 saltine crackers (approx. 125g) in a single, tight layer on the prepared baking sheet. Ensure they are touching to create a solid base.
- Combine 225g (1 cup) unsalted butter and 210g (1 cup) light brown sugar in your heavy saucepan over medium heat.
- Bring the mixture to a vigorous boil. Whisk constantly and cook for exactly 3 minutes. Note: The mixture should look thick, foamy, and pale brown.
- Add 0.25 tsp fine sea salt and whisk one last time to incorporate.
- Pour the hot toffee over the crackers. Use your spatula to spread it until every cracker is submerged.
- Bake for 5 minutes in the preheated oven. Watch for bubbles across the entire surface of the tray.
- Remove and sprinkle 340g (2 cups) semi sweet chocolate chips immediately over the hot surface. Let sit for 2-3 minutes.
- Spread the melted chocolate into a smooth, velvety layer. Top with 60g (0.5 cup) toasted pecans and 1 tsp flaky sea salt while the chocolate is still tacky.
- Chill for at least 2 hours in the refrigerator. Wait until completely firm before breaking into irregular, rustic shards. Peanut Butter Pie: No Bake Chocolate Ganache Recipe — Master this velvety Peanut Butter Pie with Graham Cracker Crust. Features a s...Banana Pudding in 30 Minutes: Silky Custard with Toasted Meringue — Master our Southern style Banana Pudding recipe from scratch. Features a silk...Peanut Butter Blossom Cookies: Velvety Center — Master the classic peanut butter blossom cookies recipe! This version prevent... $img_2$