Instructions

• Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil, leaving a little foil overhang on the long sides to lift the candy out later; spray the foil lightly with nonstick cooking spray.
• Arrange 30 to 34 saltine crackers in a single layer, salt side up, to cover the bottom of the prepared pan. Break crackers as needed to fit around the edges and fill any gaps.
• Place 1 cup (227 g) salted butter, cut into small cubes, in a medium heavy-bottomed saucepan. Melt the butter over medium heat, stirring occasionally.
• Once the butter has fully melted, add 1 cup (220 g) light brown sugar and stir to combine. Bring the mixture to a boil over medium heat, stirring constantly. Continue to boil and stir for 3 to 4 minutes, until the sugar has dissolved and the mixture is smooth and bubbling.
• Remove the saucepan from the heat and immediately pour the hot toffee evenly over the arranged saltine crackers. Use an offset spatula or the back of a spoon to spread the toffee so all crackers are coated.
• Bake in the preheated oven for 8 to 10 minutes, until the toffee is bubbling across the surface.
• Remove the pan from the oven and immediately sprinkle 2 cups (360 g) semisweet chocolate chips evenly over the hot toffee layer. Let the chips sit for 3 to 5 minutes to soften, then use an offset spatula to spread the chocolate into an even layer.
• Evenly sprinkle 1 cup (99 g) chopped toasted pecans over the melted chocolate.
• Let the pan cool at room temperature for 15 to 30 minutes, until it is cool enough to handle, then refrigerate for 1 hour, or until the chocolate is fully set.
• Use the foil overhang to lift the candy from the pan and break into pieces. Store in an airtight container at room temperature for up to 2 weeks.