Description
A crunchy, buttery toffee bar made with salty Club crackers and topped with melted chocolate and toasted pecans, perfect for holiday treats.
Ingredients
- 1 cup (225 g) unsalted butter
- 1 cup (200 g) packed brown sugar
- 1 tablespoon light corn syrup
- 2 cups (340 g) semi-sweet chocolate chips
- 1 cup (100 g) chopped toasted pecans
- Club crackers
Instructions
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Arrange a single layer of Club crackers to cover the baking sheet.
- In a heavy-bottomed saucepan, melt the butter, brown sugar, and corn syrup together over medium heat.
- Bring the mixture to a rolling boil, stirring constantly, and cook until it reaches 300°F (148°C) on a candy thermometer, about 4–6 minutes.
- Pour the hot toffee evenly over the crackers and return to the oven for 4–6 minutes to bubble and bond.
- Remove from the oven and sprinkle chocolate chips over the hot toffee; let sit for 2 minutes before spreading.
- Finish with chopped toasted pecans, chill until set (about 30–60 minutes), then break into pieces.
Notes
For a richer flavor, toast the pecans before adding. Store cooled pieces in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Pan-assembly with stovetop cooking to toffee stage and oven baking.
- Cuisine: American