| Ingredients: | 1 sleeve Club crackers / Captain’s wafers 1 cup sugar 1 cup butter (2 sticks) 1 teaspoon vanilla 1 12-ounce package milk chocolate chips 1-2 cups pecan pieces |
| Directions: | Preheat oven to 350. Spray bottom of rectangular cookie sheet (with sides) or line it with no-stick baking paper. Line bottom with crackers abutting each other (no spaces between rows or within columns). Melt sugar and butter together on stovetop. Bring to a boil for 2 minutes. Add vanilla and stir. Pour mixture over crackers, spreading it out to all sides. Bake in preheated oven for 15-20 minutes, or until golden amber in color. (Keep an eye on it. Too little time, and the toffee turns out chewy. Too much time, and the bottom will burn.) Remove from oven and immediately distribute chocolate chips across top. Let them sit for a few minutes to start the melting process, then spread them into a smooth layer with a spatula. Pour pecans on top and press into chocolate layer. Refrigerate sheet until candy is hard. Break into pieces with a metal spatula. |
| Comments: | Now you know: It’s super easy! Received so many requests for the recipe that I decided to post. Enjoy. |
| Your Name: | Sarah Zink |
