Step 1

Preheat the oven to 350°F. Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil overlapping the edge. Spritz lightly with cooking spray.

Step 2

Spread the pecans on a separate baking sheet in a single layer. Toast in the oven for 6-8 minutes until fragrant. Set aside to cool.

Step 3

Arrange saltines in a single layer on foil side by side. Set aside.

Step 4

Meanwhile,in a large heavy saucepan over medium heat, melt together butter and sugar. Bring to a boil; cook for 2 minutes stirring constantly or until sugar is dissolved.

Step 5

Remove from heat and stir in vanilla. Mix well then pour evenly over crackers.

Step 6

Bake for 5-7 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toasted pecans and toffee bits.

Step 7

Chill for 1 hour or until set. Break or cut into pieces.

Step 8

Store in an airtight container at room temperature or chilled for up to 1 week.