Preparation Steps

• Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.
• In a medium bowl, combine the graham cracker crumbs, melted butter, 1/2 teaspoon salt, and vanilla extract. Stir until fully combined and press firmly into the bottom of the prepared pan.
• Bake the crust for 10 minutes, then remove from oven and let cool slightly while preparing the toffee layer.
• In a large saucepan over medium heat, melt the remaining 1 cup of butter. Add the brown sugar and 1/2 teaspoon salt. Stir constantly until the mixture comes to a boil. Continue boiling for 4 minutes without stirring, then remove from heat.
• Pour the hot toffee mixture evenly over the warm graham cracker crust. Use a spatula to spread it smoothly. Sprinkle with optional chopped pecans if using.
• Return the pan to the oven and bake for 8–10 minutes, or until the top is bubbling and golden around the edges.
• Remove from oven and immediately sprinkle chocolate chips over the hot toffee. Let sit for 2–3 minutes to soften, then spread gently with a spatula to create a smooth layer.
• Sprinkle with a pinch of flaky sea salt. Allow to cool completely at room temperature, then refrigerate for at least 1 hour until firm.
• Once set, lift the toffee out of the pan using the parchment overhang. Cut into 16 squares and store in an airtight container.