Tuesday, December 16, 2014

Chocolate Pecan Toffee Bark

Every Christmas I look for an easy, simple recipe to give to our teachers, family and friends.  I love treats that travel well so my kids won't have to worry about squishing them on the way to school. Something that can be shipped across the country to family and friends with no worries. I also love treats that don't take a lot of effort or have too many ingredients.  We ship a lot of packages at Christmas with family and friends all over the world and with four children there are plenty of teacher gifts needed. 

I've had a favorite "Cracker Cookie" recipe that's more of a chocolate almond toffee bark than a cookie.  It uses saltine crackers but no one knows and it's always a hit.  This year I thought I'd change up the recipe a bit and use pecans because pecans and toffee are so delicious together. I'm so glad I did. 

 Chocolate Pecan Toffee Bark
3 dozen

1 sleeve of saltine crackers
1 cup butter (2sticks, unsalted)
1 cup firmly packed brown sugar (light or dark)
1 cup semisweet chocolate chips
1 cup chopped pecans 

Heat the oven to 400 degrees.

Spray a 13x9" cookie sheet with cooking spray and lay out the crackers so they cover the entire bottom of the pan. If you have to break a few to make them fit that's fine. Make sure the cookie sheet has a raised edge on it so the toffee won't boil over.  

Next melt the brown sugar and butter in the microwave and bring to a boil for 2 minutes. I don't give a specific baking time here because different microwaves will melt the mixture faster than others.  The important part is that it boils for two minutes. Remove from the microwave and whisk to combine the ingredients.  Be careful it will be very hot. Then stir in the chopped pecans and pour mixture over the crackers in the pan. 

 Carefully with a spatula spread out the pecan toffee mixture to the edge of the pan. 

 Place in the preheated 400 degree oven and bake for 5 minutes. You will see the mixture bubbling and oozing all over the place. Remove them from the oven and they will look caramelized and a little crazy.  Let them cool in the pan and the toffee will set. 

Once they are cool remove the crackers from the pan and place them on a sheet of wax paper.  

Then melt the chocolate chips in a microwave safe bowl and transfer to a plastic baggie.  Cut off the tip of the plastic bag and drizzle chocolate over the crackers. 

If you are feeling festive you can sprinkle crushed peppermint on the chocolate before it cools and hardens.  They are super yummy this way. 

Now they're ready for eating or gifting.  

Happy Holidays!

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