Butter Toffee Crunch Cookies

A friend at work passed along this recipe to me. It's so delicious and really easy to make.

Saltines (salted or unsalted tops)
1 cup butter
1 cup light brown sugar
1 ½ tsp. Vanilla
10 oz. bag of Chocolate chips
8 oz. Toasted pecans, coarsely chopped (I use the whole bag...not sure if that's more than 8oz, but probably)

Heat oven to 425 degrees. Spray a cookie sheet with Pam and line it with parchment or wax paper. Line parchment paper covered cookie sheet with saltine crackers leaving little or no spaces (you may have to break crackers in order for them to fit). Don’t go crazy if the edges are uneven, it will all work out in the end.

Melt 1 cup butter and 1 cup light brown sugar in saucepan. Once they are melted together, simmer for 3 minutes. Take butter/sugar mixture off of heat and stir in 1 ½ tsp. vanilla (careful, it will sputter a little).

Pour mixture over crackers and spread so all crackers are covered. You may want to drizzle the mixture back and forth over crackers so you don’t have to spread so much.

Bake in oven for 5 minutes. Remove pan from oven and rearrange crackers so they are even (they will move a little while they baked). Sprinkle chocolate chips over crackers and let sit for a couple of minutes until chips have melted. Spread out chocolate over crackers and sprinkle with pecans. Put in freezer or refrigerator to cool. Once cool lift parchment paper and crack cookies like peanut brittle.

Re: Butter Toffee Crunch Cookies

i love these! the recipe i have is slightly diff...but these sound easier! thanks

Re: Butter Toffee Crunch Cookies

Yeah, I could eat the whole cookie tray of this stuff. It is seriously good stuff.

Re: Butter Toffee Crunch Cookies

My mom makes a similar recipe at Passover with matzah - it's insane!!!