Praline Toffee Grahams

 

12 Keebler Honey graham cracker boards (4 sections per board)

2 sticks of butter (do not use margarine)

1 cup sugar

1 cup chopped pecans

2 tsp vanilla extract

½ cup toffee bits

½ cup semisweet mini morsels

 

Preheat oven to 325 degrees

Use pan (15 ½ x 10 ½ x 1 1/8) jelly roll pan

Separate each cracker into 4 sections and arrange on pan with edges touching.

Completely cover pan with crackers.

Melt butter in small saucepan

Stir in sugar and pecans

Bring to a hard boil.  Boil 3 minutes stirring frequently.

Remove from heat and add vanilla

Spread mixture evenly over graham crackers

Bake 12 minutes.  Mixture on top will be bubbly

Remove from oven.  Immediately sprinkle with toffee bits, then chocolate chips.

Let cool approximately 10 minutes.  Remove from pan while still warm and separate.

Let cool completely on cookie rack.  Store in closed container.

Can be frozen.

 

Brought to Sunday morning snacks by Carol Harris.