Ingredients
Units
Scale
- 15 whole graham cracker sheets
- 1 cup dark brown sugar
- 2 sticks of salted butter
- 1 cup chocolate chips (semi-sweet, milk chocolate, or dark chocolate)
- 1 cup chopped pecans
Instructions
- Preheat oven to 350° f.
- Layer graham crackers onto an 18" x 13" cookie sheet (half-sheet pan) in a single layer touching, but not on each other.
- Heat the butter in a medium saucepan until melted.
- Add the brown sugar to the butter, stirring to combine.
- Bring the butter mixture to a boil and continue boiling for 2 minutes, stirring constantly.
- Remove the saucepan from the heat and pour the candy over the graham crackers, spreading evenly all over the crackers with the back of a spoon.
- Place the cookie sheet pan in the oven and bake for 5 minutes or until the toffee bubbles.
- Remove from the oven and pour chocolate chips over the crackers topped with toffee.
- Allow the chocolate to sit for a few minutes, then spread the melted chocolate evenly over the toffee.
- Sprinkle with the chopped pecans.
- Wait 15 minutes to allow it to cool, then place the pan of toffee in the refrigerator for an hour to harden.
- Remove the toffee from the refrigerator and break into desired serving pieces.
- Store in an airtight container in a cool, dry place.
Notes
- Light brown sugar is acceptable, but doesn't have as much brown sugar flavor.
- There's no need to line the cookie sheet with aluminum foil or parchment paper or prepare it with cooking spray. The butter in the toffee keeps it from sticking to the pan.
-
Don't overcook the toffee; it will become too hard to spread over the graham crackers.
- Prep Time: 1 hour and 20 minutes
- Cook Time: 10 minutes
- Category: Sweets
- Method: baking
- Cuisine: American
