54 saltine crackers 1 cup (2 sticks) unsalted butter 1 cup of brown sugar 2 cups semi-sweet chocolate chips 1 cup chopped pecans
INGREDIENTS
1
Preheat the oven to 400 degrees F. Cover a rimmed baking sheet with foil and lightly spray with cooking spray. Arrange the saltines in a single layer on the bottom of the baking sheet. Set aside.
2
Heat the butter in a medium saucepan over medium heat until melted. Whisk in the brown sugar. Stirring constantly, bring the mixture to a boil and cook for 2-3 minutes until it begins to thicken.
3
Pour the butter and brown sugar mixture over the crackers. Using a spatula, gently spread the sauce until every corner of the crackers are covered.
4
Bake for five minutes until the sugar sauce is bubbly. Remove from the oven and allow the crackers to cool for about five minutes.
5
In the meantime, place the chocolate chips in a microwave save bowl. Heat for 30 seconds, stir, then continue to heat and stir at 30 second intervals until the chocolate chips are melted.
6
Pour the melted chocolate chips over the crackers. Using a spatula, gently spread the chocolate over the surface until every corner of the crackers are covered.
7
While the chocolate is still warm, sprinkle the top with the chopped pecans. Allow the toffee to cool to room temperature, then place it in the fridge to set overnight.
8
After the toffee has chilled, break it into smaller pieces.
Yield
1 piece
calories
127 kcal per serving
caRBS
26 g per serving
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