Ingredients:
- Approx. 1 sleeve of Graham Crackers (200 g)
- 1 cup (2 sticks) unsalted butter
- 1 cup, packed firmly, light brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet or milk chocolate chips
- 1/2 teaspoon flaky sea salt
- 1/2 cup chopped pecans or almonds
Instructions:
- Preheat oven to 350°F (175°C). Line a 9x13 inch pan completely with heavy-duty foil, ensuring there is a generous overhang. Place the graham crackers in a single layer across the bottom of the prepared pan, breaking pieces as necessary to fill gaps evenly.
- In a heavy-bottomed saucepan, melt the butter and brown sugar together over medium heat. Stir until the sugar dissolves completely.
- Bring the mixture to a rolling boil (when bubbles cover the entire surface). Allow the toffee to boil, undisturbed, for 3 to 5 minutes until it thickens and deepens in color. Remove from heat immediately and stir in the vanilla extract.
- Immediately and carefully pour the hot toffee mixture evenly over the entire layer of graham crackers.
- Place the pan in the preheated oven and bake for 5 to 7 minutes until the toffee is bubbling vigorously and coating the crackers entirely.
- Remove the pan from the oven. Immediately scatter the chocolate chips evenly over the hot toffee layer. Let sit for 5 minutes; the residual heat will melt the chocolate.
- Use an offset spatula to gently spread the melted chocolate into a smooth, even layer. Sprinkle the chopped nuts and flaky sea salt over the chocolate while it is still warm and glossy.
- Allow the bars to cool completely at room temperature for about 30 minutes, then transfer the pan to the refrigerator to chill for at least 1 hour until the chocolate and toffee are completely firm.
- Use the foil overhang to lift the entire sheet out of the pan. Cut or simply break the slab into uniform squares or irregular pieces.