- About 40-42 saltine crackers
- 1 cup butter, cut into chunks
- 1 cup, packed, brown sugar
- Dash of sea salt +more for finish
- 1 teaspoon pure vanilla extract
- 2 cups quality semisweet chocolate chips
- 3/4 cup chopped pecans or other nuts of your choice, lightly toasted
- Preheat the oven to 350°F. Wrap the topside of a 11 by 17 inch baking sheet in foil, and cut a piece of parchment to fit the bottom of the baking sheet
- Place crackers in a single layer, covering as much of the baking sheet as possible. Note: the crackers don’t fit perfectly so you will have a gap at 2 of the 4 edges.
- In a small or medium heavy-duty saucepan, melt the butter and brown sugar together over medium-low heat, stirring occasionally until it begins to boil. Once it begins to bubble, reduce heat to low and leave it unstirred and boiling for 2-3 minutes over low heat. Remove from the heat and add the salt and vanilla and mix that in quickly and thoroughly. Pour over the crackers quickly and spread with a rubber spatula or the back of a metal spoon. Bake in preheated oven for about ten minutes, while watching carefully as the caramel bubbles over the saltines for ten minutes. Remove from oven after 10 minutes (or at the most 13 minutes).
- Immediately pour the chocolate chips over the caramel crackers in a single layer and let them melt for five minutes before spreading over the sheet of caramel crackers. Sprinkle with chopped nuts and a bit of evenly and lightly distributed sea salt for finish.
- Leave to cool completely and break into pieces before serving.
Note: the corners of this are prone to burning in the original recipe. When they begin to darken quickly, it’s done. Because of this I reduced the original baking time from 15 minutes to ten-thirteen minutes and still got excellent toffee-like results.