Ingredients:

  • 40 to 50 saltine crackers
  • 1 cup unsalted butter
  • 1 cup dark brown sugar, packed
  • 0.5 tsp flaked sea salt
  • 2 cups semi-sweet chocolate chips
  • 0.5 cup toasted pecans, finely chopped

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 10x15-inch rimmed baking sheet with parchment paper, ensuring it goes up the sides.
  2. Lay the crackers in a single, tight layer on the prepared baking sheet, breaking them to fit any gaps so the entire surface is covered.
  3. In a heavy-bottomed saucepan, melt the butter and brown sugar over medium heat. Stir until combined and the mixture begins to bubble.
  4. Once the mixture reaches a full, rolling boil, stop stirring immediately. Start a timer and boil for exactly 3 minutes to achieve perfect emulsification. Transfer to the oven and bake for 5 minutes.