Ingredients:

  • 40 Saltine crackers
  • 1 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 0.5 tsp sea salt
  • 1 tsp pure vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 0.5 cup toasted pecans, finely chopped
  • 0.5 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a 12x17 inch jelly roll pan with aluminum foil or a silicone mat, spraying foil lightly with non-stick spray.
  2. Arrange the saltine crackers in a single, tight layer on the prepared baking sheet.
  3. In a heavy-bottomed saucepan, combine the butter and brown sugar. Bring to a boil over medium-high heat.
  4. Once boiling, cook for exactly three minutes without stirring to ensure a proper Maillard reaction and emulsion.
  5. Remove the toffee mixture from heat and stir in the vanilla extract and sea salt. Immediately pour the mixture over the crackers, spreading evenly with a spatula.
  6. Bake in the preheated oven for 5 minutes until the toffee is bubbling.
  7. Remove from oven and immediately sprinkle the chocolate chips over the top. Let sit for 5 minutes until glossy and soft.
  8. Spread the melted chocolate into a smooth layer using an offset spatula. Sprinkle with chopped pecans and flaky sea salt.
  9. Allow to cool at room temperature for 1 hour, then refrigerate for another hour until the chocolate is firm before breaking into pieces.