Ingredients:

  • 70 Ritz Crackers (approx. 2 sleeves)
  • 1 cup (227g) unsalted butter
  • 1 cup (200g) light brown sugar, firmly packed
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips
  • 1/2 cup (60g) toasted pecans, finely chopped
  • 1/2 tsp (3g) Fleur de Sel

Instructions:

  1. Preheat oven to 200°C. Line a 13x18 inch rimmed baking sheet with parchment paper. Arrange Ritz crackers in a single, tight layer, ensuring they touch but do not overlap.
  2. In a heavy-bottomed saucepan, combine unsalted butter and light brown sugar over medium heat. Stir constantly until the butter is melted and the mixture begins to bubble.
  3. Once the mixture reaches a full rolling boil, stop stirring and boil for exactly 3 minutes to create a stable emulsion. Remove from heat and stir in the vanilla extract.
  4. Immediately pour the hot toffee mixture over the crackers, spreading evenly with an offset spatula. Place the pan in the oven and bake for 5 minutes until the toffee is frothy and deeply golden.
  5. Remove from the oven and immediately sprinkle chocolate chips over the hot toffee. Let sit for 2-3 minutes until the chips look shiny and soft, then spread into an even layer.
  6. Top with chopped toasted pecans and a sprinkle of Fleur de Sel. Chill in the refrigerator for at least 2 hours until completely set before breaking into 24 bars.