Ingredients:

  • 45 saltine crackers (approx. 1 sleeve)
  • 1 cup (227g) grass-fed unsalted butter
  • 1 cup (200g) coconut sugar
  • 1/2 tsp sea salt
  • 1.5 cups (250g) dark chocolate chips (70% cacao)
  • 1/2 cup (60g) chopped raw pecans
  • 1 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 10x15 inch rimmed baking sheet with parchment paper.
  2. Arrange the saltine crackers in a single, tight layer on the prepared baking sheet, breaking them to fit any gaps.
  3. In a medium heavy-bottomed saucepan, combine the grass-fed butter and coconut sugar over medium heat. Bring to a boil, whisking constantly to create a stable emulsion.
  4. Once boiling, continue to whisk for 3 minutes until the mixture is thick and syrupy. Pour the toffee mixture evenly over the crackers.
  5. Place the baking sheet in the oven for 5 minutes (flash-bake) until the toffee is bubbling and has migrated into the crackers.
  6. Remove from the oven and immediately sprinkle dark chocolate chips over the hot toffee. Let sit for 2 minutes, then spread into a smooth layer using an offset spatula.
  7. Top with chopped pecans and flaky sea salt. Allow to cool completely at room temperature or in the fridge before breaking into pieces.