Ingredients
Instructions
Preheat your oven to 175°C (350°F). Line a rimmed baking tray with aluminium foil and lightly spray with non-stick spray.
Arrange the Saltine crackers in a single layer to cover the entire baking tray.
In a saucepan over medium heat, melt the unsalted butter and brown sugar together. Bring to a boil and let it bubble for about 3 minutes, stirring constantly.
Pour the hot caramel mixture evenly over the crackers, spreading it to cover all the crackers.
Bake in the preheated oven for 5 minutes, until the caramel is bubbly.
Remove from the oven and immediately sprinkle the chocolate chips over the hot caramel. Let sit for 2-3 minutes to melt, then spread the chocolate evenly with a spatula.
Sprinkle the chopped pecans and a pinch of flaky sea salt over the melted chocolate.
Let the tray cool completely (you can refrigerate to speed this up), then break into pieces and enjoy!