1-First Step: Prep and mise en place Preheat the oven to 350 degrees F. Line a large baking sheet with a baking mat, parchment paper, or aluminum foil sprayed lightly with nonstick cooking spray if using foil. Arrange the 15 graham cracker sheets in a single layer touching each other on the sheet so they form an even base.

2-Second Step: Make the caramel In a medium saucepan, combine 1 cup unsalted butter and 1 cup packed light brown sugar. Melt the butter over medium-high heat, stirring as it melts. Bring the mixture to a boil and simmer, stirring constantly. For this recipe follow the main directions and simmer for 4 minutes to reach a thick, golden caramel. This step is key for a set toffee layer.

3-Third Step: Assemble and bake Carefully pour the hot caramel mixture evenly over the arranged graham crackers. Use a spatula to spread gently if needed so that all crackers get coated. Bake the baking sheet in the preheated 350 degrees F oven for 8 minutes. You want the caramel bubbly and spreading into the crackers without burning them.

4-Fourth Step: Add the chocolate Remove the pan from the oven and immediately sprinkle 1 1/2 cups chocolate chips evenly over the hot caramel. Let the chips sit for 2 minutes so they soften and begin to melt. If you want an even silkier chocolate surface, stir 1 tablespoon of coconut oil into the chips before sprinkling; this helps the chocolate spread more smoothly.

5-Fifth Step: Spread and top After the chips begin to melt, use a spatula or an offset knife to spread the melted chocolate into an even layer over the caramel. While the chocolate is still warm, sprinkle 1/2 cup chopped almonds or pecans over the top so they stick when it sets.

6-Final Step: Set, cut, and serve Let the toffee sit at room temperature for about 2 hours until the chocolate hardens. To speed up the process, refrigerate for 1 hour or freeze for 30 minutes. Once fully set, break into pieces and enjoy. Store leftovers in an airtight container.