Preparation Steps

• Heat oven to 375°F. Line a 9x9-inch pan with parchment paper, leaving an overhang on two sides for easy removal. Arrange the almond-flour crackers in a single, close-packed layer to cover the bottom of the pan.
• Make the caramel: combine the softened butter and coconut sugar in a small, heavy-bottomed saucepan over medium heat. Whisk constantly until the butter melts and the sugar dissolves, then bring to a gentle boil and let simmer, stirring, for about 3 minutes until the mixture thickens and turns a light amber.
• Immediately pour the hot caramel evenly over the crackers and use an offset spatula or the back of a spoon to spread it into a thin coating so most crackers are covered. Work quickly—the caramel sets as it cools.
• Transfer the pan to the preheated oven and bake for 7–9 minutes, watching for the caramel to bubble across the whole surface. Remove when bubbling is consistent and color is a deep golden.
• While the pan bakes, melt the chocolate using a double boiler: place a heatproof bowl over a saucepan of simmering water (bowl should not touch the water) and stir the chips until smooth. Alternatively, microwave in short 20–30 second bursts, stirring between intervals until glossy.
• Take the pan out of the oven and let it sit on the counter for 1–2 minutes so the large bubbles deflate slightly. Pour the melted chocolate over the toffee layer and spread into an even layer. Immediately sprinkle chopped almonds and cranberries over the chocolate while still soft.
• Finish with a light dusting of flaky sea salt. Slide the pan into the refrigerator and chill for 45–60 minutes, or until the chocolate is firm. (For faster setting, place the pan in the freezer for 20–30 minutes, then transfer to the fridge.)
• Lift the set crack from the pan using the parchment overhang, peel the paper away, and break into irregular pieces with your hands or score into squares with a sharp knife. Store in an airtight container in the refrigerator for up to two weeks.