Ingredients:

  • 1 sleeve (approx. 40 crackers) Saltine Crackers
  • 4 oz Semi-sweet chocolate chips
  • 1 cup Unsalted butter
  • 1 cup Dark brown sugar, firmly packed
  • 1/2 tsp Sea salt
  • 1 tsp Pure vanilla extract
  • 1/2 cup Toasted pecans, finely chopped
  • 1/2 tsp Flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a 11x17 inch rimmed baking sheet with parchment paper or a silicone mat.
  2. Arrange the saltine crackers in a single, tight layer on the prepared baking sheet, breaking crackers if necessary to fill any gaps.
  3. In a heavy-bottomed saucepan, combine the butter and dark brown sugar over medium heat. Stir constantly until the butter is melted and sugar is fully dissolved.
  4. Bring the mixture to a hard-rolling boil. Maintain this boil for exactly 3 minutes without stirring to ensure proper sugar concentration for the snap.
  5. Remove the toffee from heat and stir in the vanilla extract and sea salt. Pour the mixture immediately over the crackers, spreading evenly with an offset spatula.
  6. Place the pan in the oven and bake for 5 minutes until the toffee is bubbling and aerated.
  7. Remove from oven and immediately sprinkle chocolate chips over the hot toffee. Let sit for 2 minutes, then spread the melted chocolate into an even layer.
  8. Garnish with toasted pecans and flaky sea salt. Let cool completely, then refrigerate for 2 hours before breaking into shards.