Recipe by Chicagoland Chef du Jour
My GF passed this recipe along to me last year before the holiday. I am making it again today for a block party. It's a buttery chocolatey delight! Make a double batch, one with & with out the nuts. *Prep and cooking time does not include chilling/cooling time.
Top Review by Cdgo77
I love this stuff, but it had been years since I had made it and seen a recipe, so I couldn't remember how to make it. After using this recipe I would definitely tweak the it a bit. I made it using dark, but it was a bit too heavy on the molasses, so I made it again the next day using light brown sugar and liked that much better. Also, I saw another recipe that said to NOT STIR AT ALL once it comes to a boil. I tried this the 2nd time, as my first attempt ended up really grainy. My 2nd attempt w/ no stirring came out great! So those would be the changes I would make! Other than that, this is an awesome treat!!
- 4 ounces saltine crackers, 1 sleeve
- 1 cup butter
- 1 cup dark brown sugar, packed
- 12 ounces chocolate chips, semisweet
- 3⁄4 cup chopped pecan pieces, I prefer to chop to a finer texture in food processor
Directions See How It's Made
- Preheat oven to 375°.
- Line a jelly roll pan with foil. Coat with nonstick spray.
- Cover the bottom of the pan with a single layer of saltine crackers.
- Melt butter and sugar over med-low heat. Whisk until butter melted and mixture begins to boil. Boil for 3 minutes, whisking constantly. All the sugar granules should be melted.
- Carefully pour over the crackers.
- Bake for 5-6 minutes until bubbly. The crackers may bubble & lift off the bottom of the baking sheet, don't worry!
- Remove from oven and sprinkle with chocolate chips. Let rest for a couple minutes until choc chips begin to get glossy and soft.
- Spread the chocolate over the toffee, sprinkle with nuts, pressing the nuts into the warm toffee.
- Cool completely. *Best results when cooled in in the fridge.
- Cut or break into pieces.