👩🍳 Instructions:
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper or a silicone baking mat.
- Arrange the graham crackers in a single layer to fully cover the bottom of the pan. Break them as needed to fit the shape of the pan.
- Make the caramel: In a medium saucepan over medium heat, combine the butter, sugar, vanilla, and salt. Stir frequently until the butter melts and the mixture starts to boil. Let it simmer for about 4–5 minutes, stirring constantly, until the mixture turns a golden caramel color.
- Pour the caramel evenly over the graham crackers, spreading it with a spatula to cover all the crackers.
- Bake in the preheated oven for 8–10 minutes, or until the caramel is bubbling.
- Remove from the oven and immediately sprinkle the chocolate chips on top. Let sit for 1–2 minutes until softened, then spread the chocolate evenly over the toffee.
- Sprinkle chopped pecans on top if using.
- Cool completely at room temperature for about 2 hours, or refrigerate for 30–60 minutes until fully set.
- Break into pieces and serve!
✅ Tips:
- Store in an airtight container at room temperature for up to 1 week.
- For a nut-free version, omit the pecans or replace with sprinkles or sea salt.
- Great for holiday trays, cookie exchanges, or edible gifts.
✨ Crispy. Buttery. Chocolatey.
A simple, addictive treat that’s perfect for sharing—or not 😋🍬
