Ingredients:

  • 45 saltine crackers
  • 1 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 tsp sea salt
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup toasted pecans, finely chopped
  • 1 tsp flaky sea salt
  • 2 tbsp festive sprinkles

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a 10x15 inch rimmed baking sheet with aluminum foil or a silicone mat. Arrange the saltine crackers in a single layer to cover the bottom of the pan.
  2. In a heavy-bottomed saucepan, combine the butter and brown sugar over medium heat. Stir until the butter is melted and the mixture comes to a rolling boil.
  3. Once boiling vigorously, stop stirring and boil for exactly 3 minutes. The mixture should become thick and foamy.
  4. Immediately pour the toffee mixture over the crackers and spread evenly to the edges with a spatula. Bake in the preheated oven for 5 minutes.
  5. Remove from the oven and immediately sprinkle chocolate chips over the hot toffee. Let sit for 2–3 minutes until melted, then spread into a smooth layer using an offset spatula.
  6. Sprinkle with chopped pecans, flaky sea salt, and festive sprinkles while the chocolate is still wet. Let cool to room temperature, then refrigerate for at least 2 hours.
  7. Once completely firm, break the bark into irregular shards by hand or cut with a sharp knife.