Ingredients

The following ingredients have 4 Servings
  • 2 sleeves graham crackers
  • 1 ¼ cups butter ((2 1/2 sticks))
  • 1 ¼ cups brown sugar
  • 2 ½ cups pecans (chopped)
  • 1 teaspoon vanilla extract
  • 3/4 cup mini semi sweet chocolate chips

Instruction

  • Preheat oven to 350F.
  • Open the graham crackers and arrange them in a single layer on a large baking sheet that is lined with parchment paper or a silicon baking mat.
  • In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook until the mixture begins to bubble. Allow it to boil, stirring constantly, for 2 minutes. Remove from the heat and stir in the vanilla extract and chopped pecans.
  • Carefully pour the hot pecan toffee all over the graham crackers and use a spatula to gently spread it out (it will continue to spread in the oven, so no need to work too hard to spread it edge to edge).
  • Bake at 350F for 10 minutes.
  • Remove the graham cracker toffee from the oven and sprinkle with the mini chocolate chips. Allow the toffee to cool on the baking sheet for 1 hour, or until cool to the touch and firm.
  • Cut the graham cracker toffee into squares or small bite-size pieces. Serve immediately or store in an airtight container for up to a week.