Cracker Toffee the Editors of Publications International, Ltd.
Makes 24 servings
|72||rectangular butter-flavored crackers|
|1||cup (2 sticks) unsalted butter|
|1||cup packed brown sugar|
|2-1/2||cups semisweet chocolate chips|
|2||cups chopped pecans|
- 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.
Substitute peanut butter chips for chocolate chips and coarsely chopped, lightly salted peanuts for chopped pecans.
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