Cracker Toffee
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Cracker Toffee
YIELD Makes 24 servings
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INGREDIENTS
| 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 |
PREPARATION:
- 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.
- 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.
- 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.
Variation
Substitute peanut butter chips for chocolate chips and coarsely chopped, lightly salted peanuts for chopped pecans.
This recipe appears in:
Candy
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