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Cracker Toffee

Cracker Toffee

Cracker Toffee


Makes 24 servings


72 rectangular butter-flavored crackers
1 cup (2 sticks) unsalted butter
1 cup packed brown sugar
1/4 teaspoon salt
2-1/2 cups semisweet chocolate chips
2 cups chopped pecans


  1. Preheat oven to 375°F. Line 17X12-inch jelly-roll pan with heavy-duty foil. Spray generously with nonstick cooking spray. Arrange crackers with edges touching in pan; set aside.
  2. Combine butter, brown sugar and salt in heavy medium saucepan. Heat over medium heat until butter melts, stirring frequently. Increase heat to high; boil 3 minutes without stirring. Pour mixture evenly over crackers; spread to cover.
  3. Bake 5 minutes. Immediately sprinkle chocolate chips evenly over crackers; spread to cover. Sprinkle pecans over chocolate, pressing down. Cool to room temperature. Refrigerate 2 hours. Break into chunks to serve.


Substitute peanut butter chips for chocolate chips and coarsely chopped, lightly salted peanuts for chopped pecans.

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