Ingredients
Scale
- 24 saltine crackers (a little over half a sleeve)
- 1 cup (2 sticks / 225 g) butter
- 1 cup (220 g) firmly packed light brown sugar
- 12 oz (340 g) bittersweet chocolate chips
- ½ cup (55 g) chopped pecans or other nuts
Instructions
- Prep. Heat the oven to 325°F (160°C). Line a 13×9-inch pan with foil or parchment paper.
- Crackers. Arrange the crackers in a single layer in the pan.
- Toffee. Melt the butter and brown sugar in a small saucepan over medium-low heat, stirring slowly, until smooth. Once it starts to bubble, cook for 3 minutes, stirring.
- Pour and bake. Pour the mixture slowly and evenly over the crackers, nudging any floating crackers back into place so all are covered. Bake for 15 minutes.
- Chocolate. Remove from the oven and sprinkle the chocolate chips over the top. Return to the oven for about 1 minute, until the chips begin to melt.
- Spread. Spread the chocolate evenly and sprinkle with the pecans.
- Chill. Let stand until nearly set, then refrigerate until firm, at least 2 hours. Break into pieces.
Notes
- Chewy toffee? The caramel needs to reach hard crack stage (about 300°F / 150°C). Bake until it’s bubbling all over.
- Sticking: Spray the foil or parchment with cooking spray before adding the crackers.
- Chocolate separating: Spread the chocolate while the toffee is warm.
- Storage: Refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months. Layer with parchment paper.
Nutrition is an estimate and will vary with the brands used.
- Prep Time: 20 minutes
- Chill Time:: 2 hours
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian