Pecan Chocolate Toffee Recipe

Unbelievable!   This Pecan Chocolate Toffee taste just like Heath bars!  This is an excellent candy.  No one will ever know that saltine crackers are the base until they ask for the recipe – and they will!  This toffee is delicious!   Last year I just used the light brown sugar and it was not as complex as this years batch.  People loved that it does not break your teeth to eat it.


This delicious candy recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.


Pecan Chocolate Toffee


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Pecan Chocolate Toffee - Saltine Toffee Recipe:
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Course: Dessert
Cuisine: American
Keyword: Pecan Chocolate Toffee Recipe, Saltine Toffee Recipe
  • 1 sleeve saltine crackers or enough to line your baking tray
  • 1 cup butter, unsalted
  • 1 cup brown sugar, firmly-packed*
  • 2 cups chocolate chips, semi-sweet
  • 1 cup pecans, chopped, toasted**
  1. Preheat oven to 350 degrees F.  Spray a non-stick baking tray (inside measurement approximately 10- by 15-inch) with non-stick cooking spray.

  2. SaltineCrackersLine the saltine crackers, close together, on the prepared baking tray.

  3. In a medium saucepan over medium-high heat, melt butter and brown sugar together.  Let simmer, stirring often, approximately 3 to 5 minutes or until the mixture turns to a nice caramel color and the butter and sugar come together.

  4. Pour the brown sugar sauce over the top of the saltine crackers, spreading with an offset spatula, making sure the sauce covers the crackers well.  Bake for 15 minutes.

  5. Remove from oven and immediately sprinkle chocolate chips over the top of the crackers.  As the chocolate starts to melt, spread an even layer over the caramel/sugar mixture.  Sprinkle with the toasted pecan.  With the back of a wooden spoon, press the nuts into the chocolate.

  6. Set aside and allow to cool completely (you can even place it in the refrigerator for a few minutes to harden it faster).  When cool, break the toffee into random-size pieces.

  7. The toffee can be stored in an airtight container or up to 1 week.

  8. Makes a large amount.

Recipe Notes

* I used 1/2 cup light brown sugar and 1/2 cup dark brown sugar.  Be sure to use a good-quality brown sugar such a C&H.

** To toast the pecans, preheat oven to 375 degrees F.  Spread pecans on a cookie sheet.  Bake about 5 minutes until lightly browned.  Watch closely so they will not burn.


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