1 sleeve salted saltine crackers
¾ cup unsalted butter
¾ cup brown sugar, packed
½ teaspoon vanilla or vanilla paste
1 ½ cups chocolate chips
Flaky sea salt
Preheat the oven to 400 F.
Double-line a cookie sheet, one with a lip around all four sides, with aluminum foil.
Lay out the saltines in an even layer on the cookie sheet. Set aside.
Place a medium saucepan over a medium heat. Add the butter, sugar and vanilla, and allow to melt, swirling occasionally (do not stir) until homogeneous.
Once fully melted, allow the mixture to come to a simmer.
Simmer for 3 minutes. Do not stir at all.
Immediately remove the saucepan from the heat and pour in an even layer over the saltines.
Once no more caramel will come out, fill the saucepan with water and return to the heat. This will make cleaning the pan much easier.
Place the cookie sheet into the oven for about 5 minutes, or until the toffee begins to darken and bubble up.
Remove the sheet from the oven, and sprinkle over the chocolate chips in an even layer. Allow them to melt from the heat of the toffee before spreading out evenly with a knife or offset spatula.
Sprinkle generously with flaky sea salt, and allow to cool completely before slicing and serving.