Ingredients
Nutrition per serving
- Calories
- 310
- Protein
- 2 g
- Carbs
- 32 g
- Fat
- 21 g
- Saturated fat
- 11 g
- Fiber
- 2 g
- Sugar
- 24 g
- Sodium
- 180 mg
Estimated from USDA data for 1 of 16 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Heat the oven to 400°F. Line a rimmed sheet pan with foil and parchment and lay the saltines salt side up in a single snug layer.
Melt the butter and brown sugar in a saucepan over medium heat, then boil without stirring until it thickens and turns caramel colored.
Pour the toffee evenly over the crackers and spread it to the edges. Bake until bubbling all over.
Scatter the chocolate chips over the hot toffee, wait until they turn glossy, then spread into a smooth layer.
Sprinkle with pecans and flaky salt, then freeze until the chocolate is firm. Break into pieces.
Tips
- Line the pan with foil and parchment: hot toffee sticks to everything and the paper peels right off.
- Swap the pecans for crushed candy canes, toffee bits or sprinkles.
- Store in an airtight tin; it keeps for about a week at cool room temperature.
Made it? Rate it
Tap a star to rate this recipe.
Gear that helps
- Parchment paper sheets Nothing sticks and cleanup is a wipe.
- Rimmed sheet pan Heavy pans brown better and don’t warp.
- Heavy saucepan Even heat, so sauces don’t scorch.
- Chef's knife A sharp knife makes prep faster and safer.
As an Amazon Associate, Flash Recipe earns from qualifying purchases. Buying through these links costs you nothing extra.
