Ingredients

The following ingredients have 50 Servings
  • 1 package graham crackers, (enough to cover the bottom of a 9 x 13" pan)
  • 2 cups milk chocolate chips
  • 1 cup salted butter
  • 1 cup brown sugar, (lightly packed)
  • 1 1/2 cup pecans, (roughly chopped)
  • 1 tablespoon coconut oil

Instruction

  • Line a 9 x 13" rimmed baking sheet or pan with parchment paper.  Line the baking sheet with graham crackers.  Set aside.
  • Add the butter, sugar, and 1 cup of the pecans to a large sauce pan.  Over medium heat, bring the butter mixture to a low boil.  Stir constantly for five minutes.  It's important to not walk away as the mixture will burn very quickly.
  • Pour the toffee mixture over the graham crackers.  Gently smooth the toffee to cover the entire graham cracker base.  Place in fridge for 90 minutes to cool completely.
  • Remove pan from fridge to allow toffee to return to room temperature for 15 minutes.  Once the 15 minutes has passed, begin to melt the chocolate.
  • Melt the chocolate, along with the coconut oil, in a double boiler.  Pour the melted chocolate over the room temperature toffee.  Smooth with an off-set spatula.  Sprinkle over the remaining half cup of chopped pecans.
  • Refrigerate again until firm - about 90 minutes.  To cut, remove from fridge and allow to sit at room temperature for 10 minutes.