Five Foot Foodie

taking control of the cookbook chaos

Toffee Pecan Crunch Bars

  • 15 full sheets of graham crackers
  • 1/2 C chopped pecans (2-oz bag) (original recipe calls for 1 cup…I’ll probably go with 1 cup next time)
  • 1 C butter (2 sticks)
  • 1 C brown sugar
  • pinch of salt
  • 1 C mini chocolate chips, semi-sweet

Preheat oven to 350 degrees.  Line a 12×17 cookie sheet with parchment paper. Break graham crackers into quarters and lay out on parchment paper. Sprinkle the pecans evenly over the graham crackers.  In a small saucepan, melt the butter then add brown sugar and a pinch of salt.  Stir well and bring to a boil.  Boil 2-3 minutes, stirring constantly.  Pour the butter/sugar mixture evenly over the graham crackers and pecans, then bake in the oven for 15 minutes.  Top immediately with the chocolate chips.  (You could also spread the chocolate chips once melted, or melt ahead of time and drizzle.  I just left the chocolate in chip-form).  Allow bars to sit until hardened.  You can refrigerate for 30 minutes to help speed up the process.  Break into bars.

60 servings.  81 calories per serving (when using 1/2 C pecans)


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