Recipe
Ingredients
1 ½ sleeves salted saltine crackers about 45 crackers
1 cup butter
1 cup brown sugar tightly packed
2 cups semisweet chocolate chips
½ cup chopped pecans or other topping
Flaky sea salt for sprinkling optional
Directions
1) Preheat your oven to 400F and line a baking pan with foil. Lightly spray with cooking spray.
2) Layer crackers evenly over the foil (salted side up); it's alright if there are spaces between the crackers and not every edge is completely filled in.
3) Prepare your toffee by combining butter and brown sugar in a small saucepan over medium heat, stirring occasionally.
4) Allow mixture to come to a boil and allow it to boil for three minutes - do not stir while it boils.
5) Immediately remove from heat and pour over crackers (it's ok if some of them start to float, just try to keep them in an even layer), spread with a heatproof spatula to completely coat crackers.
6) Place in 400 F oven for 5 minutes - toffee will begin to bubble.
7) Remove from oven (turn off the oven) and evenly sprinkle chocolate chips over toffee. Return to oven for two minutes, then remove and use a spatula or knife to spread chocolate evenly over crackers.
8) 2 cups semisweet chocolate chips
9) Sprinkle evenly with chopped pecans and a scant amount of flaky sea salt.
10) Allow to chill in the refrigerator for at least 30 minutes or until chocolate hardens. Cut into pieces using a large knife and serve.