• MG

Chocolate Pecan Toffee Brittle AKA Christmas Crack


  • 1 cup (2 sticks) unsalted butter

  • 1 cup packed light brown sugar

  • 60 salted saltine crackers (about 30 Saladitas in pairs)

  • 10 ounces semi-sweet chocolate chips

  • 1/2 cup roughly chopped pecans


  1. Preheat oven to 350F. Line a large baking sheet with heavy duty aluminum foil folding up the edges which will box in the toffee. Line the foil with a piece of parchment paper. This should help keep the toffee from sticking, but you could also add a spray of nonstick cooking spray if desired.

  2. In a small saucepan, melt the butter and brown sugar over medium-high heat on the stovetop. Bring to a rolling boil. Reduce the heat to medium and continue to boil for 5 minutes (set a timer), stirring occasionally.

  3. While that is boiling, spread the crackers out on the foil in a single layer.

  4. Quickly pour the toffee over the crackers and spread to cover completely.

  5. Bake for 5 minutes in the oven. Remove from oven and immediately sprinkle the chocolate chips on top.

  6. Place back in the oven for 1 minute until the chocolate starts to look shiny and is soft enough to spread evenly over the toffee.

  7. Top with the pecans.

  8. Chill in the refrigerator for about 2 hours to harden.

  9. Peel away the foil/parchment paper and break into pieces.

Individually package to share!


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