Christmas Crack Toffee (Print Version)

# Ingredients:

01 - About 35-40 crackers, plain and salted.
02 - 1 cup of butter, unsalted.
03 - 1 cup of soft brown sugar.
04 - 2 cups chocolate chips, semi-sweet.
05 - 1/2 cup of chopped pecans.

# Instructions:

01 - Set your oven to 400°F (200°C). Cover a 10x15 pan with foil, then give it a light coat of cooking spray.
02 - Lay the crackers across the pan neatly, keeping them close together.
03 - On medium-high heat, melt butter with brown sugar in a saucepan, stirring until smooth. Let it bubble for 3 minutes to turn into toffee.
04 - Carefully pour the hot toffee over the crackers and spread evenly. Bake for about 5 minutes, just until bubbly.
05 - Pull it out of the oven and toss the chocolate chips on top. Let them soften for a minute or two, then smooth them out.
06 - Layer the chopped pecans on the melted chocolate while it’s still warm.
07 - Put it in the fridge for about an hour (or leave out at room temperature for a few hours) until completely firm.
08 - Snap into pieces and enjoy every bite!

# Notes:

01 - Updated version includes fresh tips since 2012.
02 - Good for a week in a sealed container at room temperature.
03 - Swap pecans for cashews or almonds if you like.
04 - Go for white or dark chocolate, or sprinkle crushed candy canes on top.

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