Ingredients

• 2 (13.7 oz) sleeves Ritz crackers (about 6–7 rows — enough to cover a 9×13 pan)
• 1 cup (225 g) unsalted butter
• 1 cup (220 g) packed brown sugar
• 1 cup semi-sweet chocolate chips (or toffee bits)
• 1 cup chopped pecans (plus extra whole halves to garnish)
• Flaky sea salt, for sprinkling (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or foil, leaving a bit of overhang for easy lifting.
2. Arrange a single layer of Ritz crackers (flat side down) to completely cover the bottom of the pan. Break crackers slightly if needed to fill gaps.
3. In a medium saucepan over medium heat melt the butter and brown sugar together. Bring to a gentle boil and let simmer, stirring constantly, for 2–3 minutes until the mixture is glossy and slightly thickened.
4. Carefully pour the hot caramel evenly over the crackers — use a spatula to gently spread and help the caramel coat the crackers.
5. Bake in the preheated oven for 5–8 minutes — just until the caramel is bubbling and the crackers look set. Watch closely so it doesn’t burn.
6. Remove from oven and immediately sprinkle the chocolate chips evenly over the hot caramel. Let sit 1–2 minutes for the chips to soften, then spread melted chocolate into a smooth layer with an offset spatula.
7. Sprinkle chopped pecans (and whole halves to garnish) over the chocolate while still warm. Press gently so the nuts stick. Finish with a pinch of flaky sea salt if you like sweet-salty contrast.
8. Cool completely at room temperature (about 1–2 hours) or refrigerate 20–30 minutes to set faster. Once firm, lift the parchment/foil and break or cut into clusters.