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sourdough cracker toffee

layers of flaky sea salt, pecans, chocolate, toffee, and sourdough cracker combine to create a treat you won't be able to stop eating. this recipe makes one sheet pan of about 48 small pieces.

formula

cracker formula
  • 1/2 cup starter discard (127g)
  • 1/4 cup all purpose flour (35g)
  • 1/4 cup whole wheat flour (40g)
  • 2 tbsp olive oil (20g)
  • 1/2 tsp salt
toffee layer
  • 1/2 cup unsalted butter (110g)
  • 1/2 cup packed brown sugar (108g)
chocolate layer
  • 6 oz chocolate chips or chunks (154g)
  • 1/2 cup pecans, chopped, optionally toasted (60g)
  • 1/2 tsp flaky sea salt, to taste

method

make the crackers
  • combine discard, flours, oil, and salt in a medium sized bowl.
  • knead until smooth ball, about 1 min. cover, and let rest for 1-4 hours.
  • when ready to bake, preheat the oven to 350°F.
  • generously flour a working surface with wheat flour.
  • cut dough ball into two pieces. this step is optional, but i find working with two smaller pieces is easier than working with one larger piece.
  • pre baked and post baked crackers
  • like rolling out pie dough, roll out each ball one at a time into a rectangular shape.
  • you'll want them to be thin, but not too thin. target just under 1/8", or about 3 mm.
  • lay them together onto a sheet pan. i like to re-combine them together. it's ok if they separate again while baking.
  • using a fork, poke holes in the cracker sheets. DO NOT SKIP THIS STEP! this will prevent any sections from spontaneously puffing up.
  • bake for 20 minutes, or until crackers are lightly golden. careful not to overbake! they'll go back into the oven later in the process.
  • let cool for 15 minutes before proceeding with toffee. they should be crunchy after cooling.
toffee layer
  • pouring toffee on cracker
  • preheat the oven to 350°F
  • line a sheet pan with parchment paper or tin foil, such that the entire bottom is covered. place your freshly baked sourdough cracker sheets on top.
  • in a small saucepan or pot, melt the butter and brown sugar together by whisking continuously over medium heat.
  • the butter and sugar should combine together. if there is some separation at first, no worries -- just keep going.
  • keep whisking until toffee begins to foam and bubble. at this point, whisk for 3 more minutes.
  • carefully pour the hot toffee mixture onto the crackers. using a spatula, quickly spread out the toffee mixture evenly over the crackers.
  • bake for 8-10 minutes, until toffee looks like it is bubbling over.
chocolate layer
  • chocolate melting on hot toffee
  • remove sheet pan from oven.
  • evenly plop chocolate chunks or chips on top of the very hot toffee layer.
  • let sit for 3-5 minutes, or until chocolate is soft. using the same spatula, spread the chocolate out into an even, thin layer.
  • you'll want these layers to be about the same thickness!
  • evenly sprinkle chopped pecans, to taste, on top of the chocolate.
cool
  • pop the sheet pan into the fridge for 15 minutes, such that the chocolate cools but is not yet firm.
  • take the sheet pan out, and sprinkle flaky sea salt, to taste. i like to go generous with the salt.
  • put the sheet pan back in the fridge for about 30 minutes, or until chocolate layer is firm.
serve
  • cooled, pre-cut toffee
  • remove sheet pan from fridge.
  • on a cutting board, cut into small, bite-sized pieces, about 2"x2".
  • store in an airtight container or tupperware in the fridge, for up to 2 weeks. i promise you they're not going to last that long though 😅