Red Velvet Cracker Toffee

• Baking & Spices

  • 1 cup Brown sugar, packed

• Nuts & Seeds

  • 3/4 cup Pecans, toasted

• Snacks

  • 65 Chocolate graham crackers

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 18 oz Candy melts, Red

Found on momlovesbaking.com

Ingredients

• 65 chocolate graham crackers (about 17 full sheets)
• 1 cup (226g) unsalted butter, softened
• 1 cup (205g) packed brown sugar
• 18 ounces (510g) red candy melts (I used Wilton)
• 3/4 cup (90g) chopped pecans, toasted

Directions

• Preheat oven to 350°F. Line a (12 x 18) jellyroll pan with parchment paper. Spray with non-stick cooking spray before and after lining with paper. Line the pan in one single layer with the crackers. Set aside.
• Place chopped nuts on a large cookie with edges. Spread out into a single layer. Bake for 5-8 minutes. Watch closely and do not let it burn. Remove from oven and set aside. Turn oven up to 400°F.
• Place sugar and butter in a medium heavy saucepan over medium high heat, stirring occasionally. Once its melted, keep stirring until it comes to a boil. Let it boil for 3 minutes or until a deep caramel color, stirring constantly. Immediately pour over crackers and spread with a spatula until crackers are completely covered.
• Bake for 5-6 minutes. It will be bubbly. While its baking, place candy melts in a microwave safe bowl. Microwave on high for about 2 minutes. Stir until completely smooth. Take the baked toffee out of the oven and immediately pour the melted candy of the toffee. Spread with a spatula until toffee is completely covered. Sprinkle with toasted pecans. Let it cool completely, then slice and serve. Store in a airtight container for up to a week.