Ingredients:

  • 45 saltine crackers (approx. 1 sleeve)
  • 1 cup unsalted butter (227g)
  • 1 cup packed dark brown sugar (200g)
  • 2 cups semi-sweet chocolate chips (340g)
  • 0.5 tsp 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 baking mat.
  2. Arrange the saltine crackers in a single layer on the prepared baking sheet, fitting them closely together.
  3. In a heavy-bottomed medium saucepan, combine the unsalted butter and dark brown sugar over medium heat.
  4. Bring the mixture to a rolling boil. Once boiling, cook for exactly 3 minutes without stirring to ensure a stable emulsion and proper caramelization.
  5. Immediately pour the boiling toffee mixture over the crackers, spreading it evenly with a spatula to cover all crackers.
  6. Bake in the preheated oven for 5 minutes, or until the toffee is bubbling vigorously across the entire pan.
  7. Remove from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee.
  8. Let the chocolate sit for 5 minutes until softened, then use an angled spatula to spread it into a smooth, even layer.
  9. Top with sea salt and toasted pecans while the chocolate is still wet.
  10. Allow to cool at room temperature, then transfer to the refrigerator for at least 2 hours to set completely before breaking into pieces.