I started seeing a lot of different versions of this “poor man’s toffee” last Christmas, and this year I decided to see what the hype was all about. In short, this is one of those super easy last-minute treats to throw together, and the great thing about it is you can really customize it however you want.
Although most of the recipes I saw called for a salty cracker as the base — saltines, club crackers, Cheez-Its — I decided to go with a graham cracker crust and save the saltiness for the top, and I love this flavor combination!
- 16 whole graham crackers
- 1 cup (2 sticks) butter
- 1 cup packed brown sugar
- 1 1/2 cups mini semi-sweet chocolate chips
- 1 cup pecans, chopped and toasted
- kosher sea salt
Preheat the oven to 400 degrees F. Lay out the graham crackers in a single layer on a baking pan.
In a medium saucepan, melt butter over medium heat. Add brown sugar and stir until the sugar is melted and incorporated and it comes to a rapid boil.
Pour the mixture over crackers, using a wooden spoon or silicone spatula to cover all of the crackers.
Bake for 5 minutes and then sprinkle with chocolate chips. Leave in the oven for 30-60 seconds until the chocolate chips begin to melt.
Remove from oven and use spoon or spatula to spread the chocolate evenly over the first two layers.
Sprinkle with sea salt and pecans, pressing down gently with your hand to be sure the nuts stick. Let cool and harden and then break into individual pieces.
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