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Yield
Makes about 4 1/2 dozen

How to Make It

Step 1

Cover bottom of a 13- x 9-inch aluminum foil-lined pan with crackers.

Step 2

Microwave butter and brown sugar in a microwave-safe glass bowl on HIGH for 3 to 4 minutes or until sugar dissolves, stirring occasionally. Pour butter mixture over crackers.

Step 3

Bake at 325° for 15 minutes or until bubbly. Remove from oven, and sprinkle with chocolate morsels, spreading as they melt. Sprinkle with pecans.

Step 4

Cover and chill at least 2 hours. Cut toffee into 1-inch squares or break into pieces, and store in an airtight container in refrigerator.

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