Ingredients:

  • 45 saltine crackers (approx. 122g)
  • 1 cup (227g) unsalted high-fat European-style butter
  • 1 cup (200g) firmly packed light brown sugar
  • 0.5 tsp sea salt
  • 1 tsp pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips (60% cacao)
  • 0.5 cup (60g) finely chopped toasted pecans
  • 1 tsp flaky Maldon sea salt for garnish

Instructions:

  1. Preheat your oven to 350°F (180°C). Line a 13x18 inch rimmed baking sheet with aluminum foil or parchment paper, ensuring it extends up the sides.
  2. Arrange the saltine crackers in a single, tight layer on the prepared baking sheet, ensuring there are no gaps between them.
  3. In a heavy-bottomed saucepan, combine the butter and brown sugar over medium heat. Stir constantly until the butter is melted and the mixture is unified.
  4. Bring the mixture to a rolling boil. Once it reaches a vigorous bubble, stop stirring and boil for exactly 3 minutes until it becomes aerated and deep amber.
  5. Remove from heat and whisk in the vanilla extract. Immediately pour the hot toffee mixture evenly over the crackers.
  6. Bake for 5 minutes in the preheated oven. Remove from oven and immediately sprinkle the chocolate chips over the hot toffee.
  7. Let the chocolate sit for 2-3 minutes to melt, then spread evenly with an offset spatula. Top with chopped pecans and flaky sea salt.
  8. Cool completely at room temperature, then refrigerate for 2 hours until the chocolate is tempered and set. Break into pieces to serve.