Ingredients:

  • 45 Saltine crackers (170g)
  • 1 cup unsalted butter (225g)
  • 1 cup dark brown sugar, firmly packed (200g)
  • 1/2 tsp sea salt
  • 1 tsp pure vanilla extract
  • 2 cups semi-sweet chocolate chips (340g)
  • 1/2 cup chopped pecans (60g)
  • 1 tbsp festive sprinkles or flaky sea salt

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, filling the pan completely.
  2. In a heavy-bottomed saucepan, combine butter and brown sugar over medium heat. Stir until melted and bring to a rolling boil. Once boiling, stop stirring and let bubble for exactly 3 minutes. Remove from heat and stir in vanilla extract.
  3. Immediately pour the hot toffee mixture over the crackers, spreading evenly. Bake for 5 minutes until bubbling vigorously.
  4. Remove from oven and sprinkle chocolate chips over the top. Let sit for 2-3 minutes to melt, then spread into an even layer with a spatula. Top with chopped pecans and sprinkles. Refrigerate for at least 2 hours until firm before breaking into shards.