A delightful treat combining the crunch of crackers with the sweetness of chocolate and toffee.
Preheat your oven to 350°F and line a jelly roll pan with parchment paper.
Using parchment paper makes cleanup a breeze and prevents sticking.
Arrange the saltine crackers in a single layer on the prepared pan.
Ensure the crackers are evenly spaced for consistent coverage.
In a saucepan, melt the butter and brown sugar over medium heat, stirring until combined. Bring to a boil and let it bubble for 3 minutes.
Stir constantly to prevent the mixture from burning.
Pour the toffee mixture evenly over the crackers, spreading gently with a spatula if needed.
Work quickly as the toffee sets fast.
Bake the pan in the preheated oven for 5 minutes.
Keep an eye on it to avoid over-baking.
Remove the pan from the oven and sprinkle the chocolate chips over the hot toffee. Let sit for 5 minutes to melt.
Covering the pan with foil can help the chocolate melt faster.
Spread the melted chocolate evenly over the toffee layer using a knife or spatula.
An offset spatula works great for smooth spreading.
Sprinkle the chopped pecans and toffee bits over the chocolate layer.
Press the toppings gently into the chocolate to help them stick.
Refrigerate the pan until the layers are firm, about 1 hour.
For quicker setting, place the pan in the freezer for 30 minutes.
Break the hardened treat into bite-sized pieces and serve.
Store leftovers in an airtight container to maintain freshness.
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