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Easy Pecan Cracker Toffee

Easy pecan cracker toffee layers buttery saltine crackers with brown sugar toffee, melted semisweet chocolate, and chopped pecans. Bake until bubbling, then chill until firm for a crisp, breakable treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Standing and chilling 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the cracker base and toffee
  • 1 sleeve saltine crackers about 40
  • 1 cup unsalted butter 2 sticks
  • 1 cup light brown sugar packed
For the chocolate-pecan topping
  • 2 cups semisweet chocolate chips
  • 1 cup pecans chopped

Equipment

  • 1 10x15-inch rimmed baking sheet

Method
 

Make the cracker base and toffee
  1. Heat the oven to 350°F.
  2. Line a 10x15-inch rimmed baking sheet with foil, then parchment paper.
  3. Arrange the saltines in a single layer to cover the pan.
  4. Melt the butter and brown sugar in a 2-quart saucepan over medium heat, stirring until combined.
  5. Bring the toffee to a boil and cook for 3 minutes without stirring.
  6. Pour the hot toffee over the crackers and spread it evenly.
  7. Bake for 5 to 7 minutes, until the toffee is bubbling throughout.
Add the chocolate-pecan topping and chill
  1. Remove the pan from the oven.
  2. Sprinkle the chocolate chips over the hot toffee and let stand for 5 minutes.
  3. Spread the melted chocolate evenly.
  4. Sprinkle with the pecans.
  5. Refrigerate for about 1 hour, until completely firm.
  6. Lift the toffee from the pan and break it into pieces.

Notes

For clean pieces, chill until completely firm before breaking the toffee. Store in an airtight container in the refrigerator for up to 1 week; it can be frozen for up to 2 months. For a gluten-free version, use gluten-free saltine-style crackers and check that the chocolate chips are gluten-free.