Christmas Crack Toffee Crunch (Print Version)
# Ingredients:
01 -
1/2 cup chopped pecans.
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2 cups chocolate chips, semi-sweet.
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1 cup brown sugar.
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1 cup butter with no salt.
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About 35-40 crackers, saltines.
# Instructions:
01 -
Set your oven to 400°F (200°C). Cover a 10x15 pan with foil, then spray it lightly with nonstick spray.
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Line the crackers tightly on the pan so they touch in neat rows.
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In a pan, heat your butter and brown sugar over medium-high. Keep whisking until it looks smooth and let it bubble for 3 minutes.
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Spread the hot toffee all across the crackers. Bake for about 5 minutes—it’ll bubble while baking.
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Pull the pan out of the oven. Sprinkle on chocolate chips and let them sit for a minute or two. Spread the softened chocolate over the surface.
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Scatter the chopped pecans over the still-warm chocolate layer.
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Pop it in the fridge for about an hour (or a few hours at room temperature) so it hardens.
08 -
Break it up into bite-sized pieces and dig in!
# Notes:
01 -
This was updated in 2012 with fresh tips included.
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Store in a sealed container at room temperature for up to 7 days.
03 -
Swap out the nuts for almonds or cashews if you’d like.
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Experiment with different chocolates or add crushed candy cane on top.