Ingredients:

  • 48 Saltine crackers (115g)
  • 1 cup (225g) unsalted butter
  • 1 cup (200g) light brown sugar, firmly packed
  • 1/2 tsp (2.5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 1/2 cup (60g) chopped pecans
  • 1 tsp (5g) flaky sea salt

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 12x17 inch rimmed baking sheet with parchment paper. Arrange saltine crackers in a single layer, covering the entire bottom of the pan.
  2. Combine butter and brown sugar in a saucepan over medium heat. Bring to a full rolling boil and boil for exactly 3 minutes without stirring. Remove from heat and stir in vanilla and fine salt.
  3. Pour the hot toffee over the crackers and spread evenly. Bake for 5 to 6 minutes until bubbling vigorously.
  4. Remove from oven and sprinkle chocolate chips over the hot toffee. Let sit for 3 to 5 minutes until soft, then spread into a smooth layer with an offset spatula.
  5. Sprinkle with chopped pecans and flaky sea salt. Cool at room temperature for 15 minutes, then refrigerate for 60 minutes until firm before breaking into pieces.