Foolproof Graham Cracker Toffee Bars Christmas Crack Easy Recipe

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 13x9-inch pan entirely with parchment paper, leaving a slight overhang on the sides for easy removal.
2. Arrange the graham cracker sheets (broken into squares or rectangles as needed) in a single, tight layer across the bottom of the prepared pan.
3. In a heavy-bottomed saucepan, combine the unsalted butter and light brown sugar. Set over medium heat, stirring constantly until the butter is completely melted and the sugar is dissolved.
4. Bring the mixture to a rapid, rolling boil. Once boiling, stop stirring and allow the mixture to boil undisturbed for exactly 3 to 4 minutes. The toffee will slightly thicken and darken to a deep amber colour.
5. Remove the saucepan from the heat. Stir in the vanilla extract and fine sea salt (if using). Immediately and carefully pour the hot toffee mixture evenly over the graham crackers, covering every piece.
6. Bake the pan for 5 to 7 minutes. The toffee should be deeply bubbling. Remove the pan from the oven and let it sit on the counter for 1 minute.
7. Immediately sprinkle the chocolate chips evenly over the hot toffee. Let them sit, undisturbed, for 5 minutes until the residual heat melts them completely.
8. Using an offset or rubber spatula, gently spread the melted chocolate across the surface to create an even, glossy layer.
9. While the chocolate is still wet, sprinkle liberally with flaky sea salt.
10. Allow the bars to cool slightly at room temperature (about 30 minutes) before transferring the pan to the refrigerator. Chill for 90 minutes or until the toffee and chocolate are completely firm.
11. Lift the bars out of the pan using the parchment paper handles. Transfer to a cutting board and use a sharp, heavy knife to quickly cut the 'crack' into small squares. Store in an airtight container.