With only five ingredients, here’s an easy and delicious dessert to share over the holidays or anytime of the year. Thanks for the recipe, Dolly!
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- 1 pkg saltine crackers
- 1 C buttery spread
- 1 C brown sugar packed
- 12 oz chocolate chips (semi-sweet)
- 1/2 C pecans finely chopped
On a greased cookie sheet, place the saltine crackers in a single layer (approximately one package depending on the size of the cookie sheet).
In a small saucepan, combine the buttery spread and sugar over low heat; increase the heat to medium and stir the mixture constantly until it comes to boil. Boil and stir constantly for approximately three minutes.
Pour the buttery spread mixture over the saltine crackers; bake in the oven at 375 degrees for 5 minutes.
Sprinkle the chocolate chips over the top of the cracker / toffee layer; once the chocolate has softened after a few minutes, spread the chocolate.
Sprinkle the nuts over the top of the candy.
You can use almonds or other nuts in place of the pecans.
Refrigerate for at least two hours prior to cutting the sheet of candy into 1" squares or pieces.
Cover and store in for up to two weeks in the refrigerator.
© Mainly Vegan LLC