Christmas Crack Recipe with Toffee in 25 Min

Instructions:

1. Preheat oven to 400°F (200°C). Line your rimmed baking sheet with foil or a silicone mat. Arrange the 45 saltine crackers in a single layer, ensuring they are touching but not overlapping.
2. In a medium, heavy bottomed saucepan, combine the 1 cup of unsalted butter and 1 cup of dark brown sugar. Melt them over medium heat, whisking constantly until the mixture begins to sizzle and boil.
3. Once the mixture reaches a full rolling boil, stop whisking. Let it boil undisturbed for 3 minutes. Note: This exact timing ensures the sugar reaches the proper temperature to set hard.
4. Carefully pour the hot toffee mixture over the crackers. Use a spatula to spread it quickly and evenly to the edges. The crackers should be completely submerged in a golden lake of toffee.
5. Slide the pan into the oven and bake for 5 minutes. Watch for the toffee to become frantically bubbly and slightly darkened. This step melds the cracker and toffee into one unit.
6. Remove the pan from the oven and immediately sprinkle the 2 cups of semi sweet chocolate chips over the hot toffee. Let them sit for 5 minutes until they look shiny and soft.
7. Use an offset spatula to spread the softened chocolate into an even, velvety layer. If the chocolate isn't melting, pop the pan back into the warm (but turned off) oven for 1 minute.
8. Immediately sprinkle the 0.5 cup of chopped pecans, festive sprinkles, and 0.5 tsp sea salt over the wet chocolate. Lightly press the pecans into the chocolate so they stay put.
9. Let the pan cool to room temperature, then transfer it to the refrigerator. Chill for at least 2 hours until the chocolate and toffee are completely firm to the touch.
10. Once set, lift the foil or mat out of the pan. Use your hands to break the bark into irregular, bite-sized pieces. Listen for that distinct snap as the layers shatter apart.