Ingredients

The following ingredients have 25 Servings
  • 30-40 saltine crackers
  • 1 cup butter
  • 1 cup brown sugar
  • 10 ounces Pumpkin Spice Hershey Kisses
  • 1/2 cup crushed pecans
  • 1/2 cup chocolate chips (melted)

Instruction

  • Line a 10x15" cookie sheet with foil. Spray the foil with cooking spray. Place crackers on the foil so they are touching side by side.
  • In a sauce pan, melt the butter. Add the brown sugar and stir it in with the butter. Set the stove to medium heat and bring the butter/sugar mixture to a boil. Once it starts boiling, set the timer for 3 minutes so that it thickens.
  • Pour the sugar mixture evenly over crackers. Bake at 400 degrees for 10 minutes until brown and bubbly. Remove from oven.
  • Place about 60-70 unwrapped Pumpkin Spice Hershey Kisses over the toffee. Put the pan back in the oven for another 1-2 minutes, until the Hershey Kisses are starting to melt and can be spread. Remove from the oven.
  • Gently spread the Pumpkin Spice Hershey Kisses using a rubber spatula until there is an even layer over the toffee.
  • Sprinkle the chopped pecans over top the pumpkin spice layer and gently press them in with your hands.
  • In a microwave bowl, melt 1/2 cup chocolate chips, stirring every 20 seconds until they are completely melted and smooth. Use a spoon to drizzle the chocolate over the top of the toffee.
  • Freeze the toffee for about 30 minutes, or until it is firm.
  • Break or cut into pieces and store them in an airtight container.