Ingredients:

  • 1 sleeve (120g) saltine crackers
  • 1 cup (225g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 2 cups (340g) semi-sweet chocolate chips
  • 1/2 tsp (3g) flaky sea salt

Instructions:

  1. Line a 9x13 inch baking sheet with parchment paper, ensuring it hangs over the edges. Lay the saltine crackers in a single, tight layer to cover the bottom of the pan.
  2. In a medium saucepan over medium heat, melt the butter and brown sugar together.
  3. Bring the mixture to a boil without stirring constantly and let it bubble for 3 minutes until it reaches a thick, uniform consistency and a deep nutty aroma. Note: Stirring too much can cause crystallization.
  4. Quickly pour the hot toffee mixture over the crackers and spread it evenly with a spatula.
  5. Place the pan in a preheated oven at 350°F (175°C) for 5 minutes until the toffee is bubbling and set.
  6. Immediately remove the pan from the oven and sprinkle the chocolate chips evenly over the hot toffee.
  7. Let the chocolate sit for 2-3 minutes until it looks glossy and soft, then spread with a spatula into a smooth layer.
  8. Sprinkle flaky sea salt over the wet chocolate.
  9. Allow the tray to cool at room temperature for 30 minutes (or 15 minutes in the refrigerator) until the chocolate is matte and firm.
  10. Lift the parchment paper and break the chocolate toffee crack into rustic shards.