14 graham crackers (or enough to cover cookie sheet)
1 cup (2 sticks) unsalted butter
1 cup packed brown sugar (light or dark)
1 cup chopped pecans
1/2 tsp. regular table salt
1 tbsp. coarse sea salt, for sprinkling
1 (12 oz.) pkg. semi-sweet chocolate (morsels or finely chopped)

Preheat oven to 350°F.

Line a rimmed cookie sheet with a silicone mat or parchment paper (if using parchment paper, make sure it sticks out over the sides a little.

Arrange the graham crackers in a single layer on the lined cookie sheet.

In a medium saucepan, combine butter, brown sugar, pecans and table salt. Stirring frequently, bring to a boil. Boil for 2 to 3 minutes while stirring constantly with a fork or whisk. Pour butter mixture evenly over the graham crackers and bake for 15 minutes at 350°F. Remove and set aside.

Meanwhile, melt the chocolate in a glass bowl placed over a simmering pot of water. Pour chocolate over the toffee-covered graham crackers and spread evenly. Sprinkle the top with coarse sea salt.

Chill in refrigerator for at least 30 minutes to set.

Break or cut into bars or pieces. Enjoy!

Submitted by: CRB