Graham Cracker Toffee Bars with Pecans

Instructions:

1. Line a 13x9 inch baking sheet with parchment paper and preheat the oven to 350°F (175°C).
2. In a small saucepan over medium heat, melt the butter and brown sugar together.
3. Stir constantly until the mixture reaches a rolling boil; once it bubbles vigorously and smells nutty, remove it from the heat immediately.
4. Arrange graham cracker sheets in a single layer on the prepared baking sheet.
5. Quickly pour the boiling toffee mixture over the crackers, spreading it quickly to the edges.
6. Bake for 8–10 minutes until the edges turn a deep mahogany-brown and the center bubbles.
7. Remove from the oven and immediately sprinkle chocolate chips over the hot toffee.
8. Let the chocolate soften for 2 minutes, then use an offset spatula to spread it into a velvety layer.
9. Press chopped pecans and a sprinkle of flaky sea salt into the wet chocolate.
10. Refrigerate for 30 minutes until the chocolate is set and the toffee is crisp.