- 35 saltines
- 1 cup butter, cubed
- 1 cup packed brown sugar
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup chopped pecans, toasted
- Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil.
- In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers.
- Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with pecans. Cool slightly.
- Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container. Yield: about 2 pounds.
Reviews for Saltine Cracker Candy with Toasted Pecans
"Awesome and easy!"
"It's hard to believe that these simple ingredients make such a delicious treat. Sweet salty, chocolate toffee. Can't go wrong!!"
"Was easy to make and being allergic to nuts I crushed candy canes and sprinkled them on the top. The family loved it."
"Great recipe for holidays. Quick, easy, and delicious! I tried it for the 1st time and it immediately became our favorite. I made a second batch and gave as gifts to friends. Everyone loved it. Definitely it’s a keeper."
"I remember getting something like this from a student a while back, so i tried the recipe... fantastic!! The brown sugar layer tastes like toffee, and the chocolate tastes like.. chocolate!! I already had several cookies made for Christmas that had pecans in them, so I substituted cinnamon red hots... totally took it to another level!! These will be in my repetoire forever."
"Actually, I've combined this recipe with a very similar recipe and I omitted the pecans. I used 1 package (8-oz.) toffee bits instead. I'd also heated 3/4 cup creamy peanut butter which I'd spread over the butter and brown sugar mixture after baking 8 to 10 minutes.I did line the 15x10x1" baking sheet with heavy-duty foil and then arranged the 35 saltine crackers on the greased foil before pouring the butter-brown sugar mixture over crackers to bake. I sprinkled the peanut butter layer with the semi-sweet chocolate chips and placed back in oven to melt 5 minutes, then I spread the chips with a flat metal spatula.I COVERED the pan of candy and placed in refrigerator to set. I'm keeping the candy in my refrigerator all day to really allow the candy to firm up before breaking in pieces! This is a wonderful holiday recipe! Thank you so much for sharing this with Taste of Home!delowenstein"