A decadent, snackable treat with a touch of Mississippi River Distillery’s Cody Road Bourbon magic.

—Recipes by Chef Steph

INGREDIENTS:

• about 40 Saltine crackers
• 1 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup MISSISSIPPI RIVER DISTILLERY CODY ROAD BOURBON, divided
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/4 cup chopped pecans
• Flaky salt for topping (optional)

DIRECTIONS:

1. Preheat oven to 400˚. Line an 18" x 13" sheet pan with parchment paper or aluminum.
2. Place saltine crackers on the sheet pan in an even layer, leaving about 1 inch of space around the edges of the pan.
3. Combine the butter, brown sugar, and half of the bourbon in a medium saucepan over medium heat. Bring to a boil, and boil for 3-4 minutes, whisking occasionally.
4. Remove from heat and carefully whisk in the other half of the bourbon and the vanilla extract (it will bubble up a bit when you add in the bourbon, so be careful!). Pour the caramel evenly over the bed of saltine crackers and use a nonstick spatula to smooth it out. Make sure it covers all of the saltines.
5. Place sheet pan in the oven for 5 minutes. Remove from the oven and sprinkle chocolate chips on top in an even layer, then return to the oven for 2-3 minutes to fully melt the chocolate chips.
6. Use a spatula to spread the chocolate into an even layer, then sprinkle chopped pecans and flaky salt.
7. Let it cool completely so the chocolate and toffee can set (about 1-2 hours), then crack it up into bite-sized pieces, and enjoy!