Ingredients:

  • 130g saltine crackers (approx. 40-50 crackers)
  • 227g unsalted butter (1 cup)
  • 200g light brown sugar (1 cup, packed)
  • 170g pecans, chopped (1.5 cups)
  • 5ml pure vanilla extract (1 tsp)
  • 3g sea salt (0.5 tsp)
  • 175g semi-sweet chocolate chips (1 cup)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 10x15 inch rimmed baking sheet with parchment paper. Arrange saltine crackers in a single, tight layer covering the entire surface.
  2. In a medium heavy-bottomed saucepan over medium heat, melt the unsalted butter and brown sugar. Stir constantly until the mixture begins to bubble.
  3. Once at a full rolling boil, set a timer for exactly 3 minutes. Do not stir. The mixture should become airy and reach a deep mahogany color.
  4. Remove from heat immediately. Whisk in the vanilla extract and chopped pecans until well combined.
  5. Pour the hot pecan toffee mixture over the crackers. Use a spatula to spread evenly. Bake for 8–10 minutes until bubbling vigorously.
  6. Remove from oven. Sprinkle chocolate chips over the hot surface and let sit for 5 minutes before spreading into an even layer. Let cool to room temperature.
  7. Transfer the pan to the refrigerator for at least 1 hour until fully set. Once firm, break or cut into 24 pieces.