Ingredients

The following ingredients have 4 Servings
  • 1 sleeve saltine crackers (about 42-44 crackers)
  • 1 cup (230 grams) unsalted butter
  • 1 cup (200 grams) brown sugar
  • 2 cups (350 grams) semisweet chocolate chips
  • 1 cup (110 grams) chopped pecans

Instruction

  • Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat (or aluminum foil sprayed with nonstick cooking spray). Line the saltine crackers up in rows on the prepared baking sheet. Set aside.
  • Add the butter and brown sugar to a large saucepan over medium heat. Stir until the butter is completely melted and bring to a boil. Once boiling (the top should be completely covered in bubbles), stop stirring and allow to boil for 3 minutes.
  • Remove from the heat and carefully pour over the crackers on the baking sheet. Transfer the baking sheet to the oven and bake at 350°F for 5-8 minutes or until the toffee layer is bubbling.
  • Remove from the oven, sprinkle the chocolate chips on top, and allow to sit for 5 minutes to melt. Spread the chocolate over the toffee with an offset spatula or the back of a spoon, then sprinkle the chopped pecans on top.
  • Transfer to the refrigerator to chill for 30-45 minutes. Break into pieces, serve, and enjoy!