INSTRUCTIONS
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper; then evenly place the crackers in rows. (My pan was 13x9 inches and I used 35 crackers; 7 rows of 5. If your pan is larger, you can use up to 40 crackers.)
Add the butter and sugar to a small saucepan; then heat for about 5-6 minutes until the butter is melted and the mixture is bubbly. Pour the toffee over the crackers and spread it evenly over the crackers with a spatula; then place in the oven for 5 minutes until it's hot and bubbly.
Remove the pan from the oven; then sprinkle the chocolate chips on top. Allow the chocolate to sit 1-2 minutes; then as it starts to melt, spread the chocolate over the toffee; then sprinkle the top with sea salt and chopped pecans.
Allow to chill in the refrigerator for at least 15 minutes to harden. Once hardened, break apart the bark into pieces and store in an airtight container for 1-2 weeks. (Though you can keep it at room temperature, we prefer ours kept cold in the refrigerator.)