Ingredients

The following ingredients have 15 Servings
  • 1 package honey graham crackers
  • 14 ounces Hershey's chocolate bars ((I use two large 7 oz bars))
  • 1 cup butter (2 sticks)
  • 1 cup light brown sugar
  • 1 cup chopped pecans

Instruction

  • Preheat oven to 350 degrees F. 
  • Line a 9x13'' pan with parchment paper (or spray with cooking spray.) 
  • Place graham cracker sheets along the bottom of the pan.
  • Add butter to a large saucepan over medium heat and allow it to melt. Add the brown sugar and pecans, and stir constantly, bringing the mixture to a full boil. 
  • Boil for 5 minutes, stirring constantly. 
  • Remove from heat and pour mixture over graham crackers and spread into an even layer. 
  • Bake for 7 minutes. 
  • While the bars are baking, unwrap the Hershey's chocolate bars and break them into pieces. 
  • Remove bars from oven and carefully place chocolate pieces across the top of the toffee layer. Cover the pan with a lid or aluminum foil to allow the chocolate to melt (5-10 minutes).
  • Once chocolate has begun to melt, remove the lid and use a spatula to spread the melted chocolate evenly over the bars. 
  • Allow to cool completely before serving. I like to store mine in the fridge to set up (not required) but I leave them out at room temperature for 15 minutes before cutting them, to allow the chocolate to soften.