Ingredients Jump to Instructions ↓

  1. matzoh crackers

  2. 1 cup broken pecans, if desired

  3. 1 cup butter or paerve margarine (2 sticks)

  4. 1/2 cup granulated sugar

  5. 1/2 cup brown sugar

  6. pinch of salt

  7. 1-1/4 cups semisweet chocolate chips

  8. 1 cup milk chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Line a 15x10" jelly roll pan with foil, then spray the foil with nonstick baking spray. Cover the pan with a single layer of crackers, breaking them into pieces to fit if necessary. Only make one layer. Arrange the pecans, if using, evenly over the crackers.

  2. Combine the butter or margarine, sugars, and salt in a heavy saucepan. Bring to a rolling boil, stirring constantly, until the butter is absorbed and the mixture becomes smooth and thick. You have to stir with a wire whisk continuously after the butter melts. It will seem like the mixture will never become smooth and blended, but it will! Just keep stirring. Then spoon the cooked syrup evenly over the crackers to coat.

  3. Bake at 350 degrees for 10-12 minutes, until topping is bubbly all over the surface. Immediately sprinkle with the chocolate chips. Let stand 2 minutes, then gently marble the chocolate with the tip of a knife.

  4. Let the pan cool, then peel the foil off the toffee, break into pieces, and serve. Be sure to be very careful with that hot sugar syrup - it can burn like the dickens.


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