Graham Cracker-Pecan Crunch - crackers

Method

• Preheat the oven to 350F.
• Line a half-sheet (13 by 18-inch) pan with aluminum foil.
• Arrange graham crackers side by side and end to end to cover the pan in a single layer.
• Sprinkle pecans evenly over the crackers and cover with toffee bits.
• In a heavy skillet or saucepan set over medium-high heat, bring the butter and sugar to a boil; continue boiling for 2 1/2 minutes.
• Immediately pour over the cracker-pecan-toffee layers.
• Bake for about 12 minutes.
• While still hot, use a pizza cutter to cut the bars into squares or diagonally into diamonds.
• Cool in the pan, then lift the foil lining out and stack the squares on a serving platter.
• These can be made up to 3 days in advance and kept in an airtight container at room temperature.
• Well wrapped, they can be frozen for up to 3 weeks.
• Do not leave them out for too long in humid weather, or they lose their crunch and become sticky.
• If the weather is terribly humid, keep them in the refrigerator until serving.
• Ive substituted crushed chocolate-covered toffee bars for the toffee bits with great results.
• I used six 1.4-ounce barsas close as I could come to matching the recipes 8-ounce package of toffee bits.
• Whatever size toffee bars you use, just do the mathmost candy bars list weight in ounces on the packageto determine how many youll need.
• To crush, smack them, fully wrapped, with a pestle, heavy mallet, or rolling pin.