Ingredients:

  • 150 g (approx. 9 full sheets) Graham Crackers
  • 2 tablespoons (30 g) Unsalted Butter, melted (for binding)
  • 225 g (1 cup) Unsalted Butter, cut into chunks
  • 200 g (1 cup, packed) Light Brown Sugar
  • 1 teaspoon Vanilla Extract (optional)
  • Pinch Fine Sea Salt (for toffee)
  • 340 g (2 cups) Semi-Sweet Chocolate Chips or finely chopped Baking Chocolate
  • 1 teaspoon Flaky Sea Salt (for finishing)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line the 9x13 inch baking pan completely with parchment paper, leaving an overhang. Lightly brush the parchment paper with the 2 tablespoons of melted butter.
  2. Arrange the graham crackers in a single, tight layer across the bottom of the prepared pan, breaking pieces as necessary to fill gaps entirely.
  3. In a heavy-bottomed saucepan, combine the 225g unsalted butter chunks and packed brown sugar. Cook over medium heat, stirring constantly until the butter is melted and the sugar is dissolved.
  4. Once the mixture comes to a full, rolling boil, stop stirring and continue boiling undisturbed for 3 to 4 minutes. The mixture should become a deeper, rich amber color.
  5. Remove the toffee mixture from the heat. Stir in the vanilla extract (if using) and the pinch of fine salt. Immediately and carefully pour the hot toffee evenly over the graham cracker base, ensuring all crackers are coated.
  6. Place the pan in the preheated oven and bake for 5 to 7 minutes. The toffee will bubble aggressively and caramelize further.
  7. Remove the pan from the oven. Immediately scatter the chocolate chips evenly over the hot toffee layer. Let sit undisturbed for 5 minutes to allow the residual heat to melt the chocolate.
  8. Using a silicone spatula, gently spread the melted chocolate into a smooth, even layer. Immediately sprinkle the top generously with the flaky sea salt.
  9. Place the pan in the refrigerator or freezer until the chocolate is completely set and firm (approximately 90 minutes).
  10. Once firm, lift the bars out using the parchment paper sling and break into irregular pieces or cut into neat squares. Store in an airtight container.