• 30-40 saltine crackers
  • 1 cup (2 sticks) undissolved butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup chopped pecans
  • 2 oven jars at 350°F Lightly grease a 12×17 -inch jelly roll pan with butter or nonstick spray.


  1. graham crackers or crackers evenly in a greased Jell-O mold.
  2. In a medium saucepan over medium heat, combine the butter and brown sugar and cook, stirring often, until the butter melts and the sugar dissolves. Bring the mixture to a boil and cook, stirring constantly, for 2 to 3 minutes.
  3. Then reduce the heat to a simmer and cook for another 1 to 2 minutes.
  4. Remove the mixture from the heat, add the vanilla extract and salt and stir until well combined.
  5. Pour caramel mixture in an even layer over graham crackers or savory snacks, smoothing as needed.
  6. Sprinkle the chopped pecans over the caramel layer, then place the pan in the oven and cook for 7 to 9 minutes or until the caramel-toffee mixture begins to foam.
  7. Remove from the oven and let cool for 5 minutes.
  8. Sprinkle the hot caramel with chocolate chips and let it melt for 2 minutes, then spread evenly.
  9. Allow to cool, then cut or chop.
  10. Store in an airtight container at room temperature or in the freezer.

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