Ingredients:

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

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a 10x15 inch rimmed baking sheet with parchment paper or a silicone mat, ensuring the edges are covered.
  2. Arrange the saltine crackers in a single, tight layer on the prepared baking sheet, breaking crackers if necessary to fill all gaps.
  3. In a heavy-bottomed saucepan over medium heat, combine the butter and light brown sugar. Stir constantly until the butter is melted.
  4. Bring the mixture to a vigorous boil. Once it starts foaming, boil for exactly 3 minutes without stirring to reach the hard-crack stage.
  5. Immediately pour the boiling toffee over the crackers. Use an offset spatula to spread it quickly and evenly to the edges.
  6. Place the baking sheet in the oven and bake for 5 minutes, or until the toffee is dark amber and bubbling vigorously.
  7. Remove from the oven and immediately sprinkle the chocolate chips over the hot toffee. Let them sit for 2-3 minutes until softened.
  8. Spread the melted chocolate into an even layer using an offset spatula. Sprinkle with flaky sea salt and chopped toasted pecans while the chocolate is still wet.
  9. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until completely firm. Break into shards before serving.