Ingredients:

  • 1 sleeve saltine crackers (approx. 40 crackers / 115g)
  • 1 cup unsalted butter (225g)
  • 1 cup light brown sugar (200g), firmly packed
  • 1/4 tsp fine sea salt
  • 2 cups semi-sweet chocolate chips (340g)
  • 1/2 cup chopped pecans (60g)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a 12x17 inch rimmed baking sheet with heavy-duty aluminum foil or a silicone baking mat.
  2. Arrange the saltine crackers in a single layer on the prepared baking sheet, ensuring they are tightly packed.
  3. In a heavy-bottomed saucepan, combine the butter and light brown sugar. Melt over medium heat, then bring to a vigorous rolling boil. Boil for exactly 3 minutes without aggressive stirring to create a stable emulsion.
  4. Immediately pour the boiling toffee mixture evenly over the crackers. Use an offset spatula to spread it to the edges.
  5. Place the baking sheet in the oven and bake for 5 minutes, or until the toffee is bubbling and has turned a deep mahogany color.
  6. Remove from the oven and immediately sprinkle the chocolate chips over the hot toffee. Let them sit for 2 minutes to flash-melt, then spread into an even layer using a spatula.
  7. Top with chopped pecans and a pinch of flaky sea salt if desired. Allow to cool completely at room temperature before refrigerating for 2 hours to set.