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