butter (2 sticks)
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light brown sugar, packed
pecans, coarsely chopped
large graham crackers (broken on the lines, about 48 small crackers)
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
1Preheat oven to 350*F
2Arrange graham crackers in the bottom of a 15 1/2 x 10 1/2 inch jellyroll type baking pan.
3In a medium sauce pan, combine the butter and brown sugar. Over medium heat, bring to a boil. Reduce heat to low and cook for 5-6 minutes, stirring occasionally.
4Remove from heat and stir in chopped pecans. Pour mixture over graham crackers. Spread evenly.
5Bake at 350 for 8-9 minutes.
6Remove from oven to cooling rack. Scatter chocolate chips over the hot toffee. Wait for 1 minute, then spread the chocolate evenly over the toffee.
7Let the graham cracker bars cool completely. I usually put mine in the fridge for a little while. When cooled I flip over the pan (using another jelly roll pan) so that the bars are upside-down, then I cut along the individual graham crackers.
About this Recipe
Sara Merow SaraM - Jun 9, 2011
I shared a photo of this recipe.
Gayle Sisk bettereating - Dec 15, 2012
Been making these for years and everyone loves them. I use white sugar and no chips. Taste just like Toffee candy.
Barb Kniss grandbarb - Dec 22, 2013
So glad to find this recipe posted. Want to make them for Christmas and couldn't find my recipe. I make my with club crackers. Again thanks.