Crisp, chewy, buttery, sweet, salty! Best of all – Super addictive! This Caramel Coconut Pecan Cracker Toffee has it all!
I am the proud owner of a megaphone. Not a large one, saved for protesting or large scale crowd events where one would need to be heard. A megaphone large and loud enough for my family to hear me when I’m talking to them.
Oh, yeah. Those mofos feign deafness when I ask for the bathroom to be cleaned or laundry sorted. It’s selective chore hearing. I’m not buying it. My megaphone is a shiny silver and has a siren. I promised to use the siren in extreme emergency, like if I’m too lazy to get up from the recliner and need a glass of water. Or to wake up a kid following repeated reminders.
That’s legit, right?
Fine. I’ll use it when dinner is ready or when I’m out of toilet paper.
I know I said I was skipping Super Bowl food. And I meant it. Then I thought, someone will want dessert, right? Everyone will be stuffed with sliders, chips, meatballs, and beer. Eventually someone will wonder, where is the sweet stuff?
I got you, boo. Flow with me and let’s talk about this Caramel Coconut Pecan Cracker Toffee.
So this toffee. I used SALTED saltine crackers. You can use Ritz crackers if that’s your steez. A quick buttery vanilla bean flavored caramel is made on the stove top, poured over the saltine crackers, and baked for about 5 minutes.
Now is when it starts getting good. Sweetened coconut flakes are spread over the coconut, followed by chopped pecans.
Finally, chocolate chips are sprinkled all over this piece, melted slightly in the oven, and baked until the chocolate is shiny and lightly melted.
Spread it and allow the chocolate to come to room temperature. Break apart into pieces, small or large. You can double or triple this toffee to fit the size of your crowd.
It’s so easy to make, even with the oven time. And so, so good. Like, use a megaphone to tell everyone how this Caramel Coconut Pecan Cracker Toffee covers every flavor and texture “Good”.
Happy Super Bowl!
- About 26 enough to cover the surface of a 9x13 inch pan Salted saltine crackers
- 1 cup 2 sticks Unsalted butter
- 1 cup Tightly packed light brown sugar
- 1 tablespoon Vanilla bean paste
- 3/4 cup Chopped pecans
- 1 cup Sweetened flaked coconut
- 2 cups semi-sweet chocolate chips
- Caramel or dulce de leche for drizzling
- Chopped pecans for topping
- Preheat oven to 425° Fahrenheit. Line a 9x13 pyrex dish with parchment paper, leaving an overhang for easy lifting. Line the bottom of the pyrex dish with the saltines in a single layer. Set aside.
- In a medium saucepan over medium heat, melt butter. Add the brown sugar and bring to a boil. Boil, uncovered for about 5 minutes. Remove from heat and add the vanilla bean paste. Be careful because it will bubble slightly. Whisk to combine. Pour the caramel
- mixture over the saltines. Spread with an offset spatula or wooden spoon to cover the saltines evenly.
- Place in the oven for at least 4-5 minutes until bubbly. Remove dish from the oven and spread the pecan evenly, followed by the sweetened coconut flakes. Press the mixture down lightly with your hands.
- Sprinkle semi sweet chocolate chips. Place back in the oven for 3-5 minutes until the chocolate chips have a shine to them. Remove from the oven and spread the chocolate chips evenly. Leave the pan in room temperature until the chocolate has set, about 1 hour or place in the refrigerator to set.
- Break into pieces and store in an airtight container.