10 min prep ~ 15 min cookServes 12–16
Ingredients:
- 30–35 Wellington Stoned Wheat Crackers (enough to line a 9×13-inch pan)
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- 1–2 tbsp bourbon (optional)
- 1 cup toasted pecans, roughly chopped
- 1 cup semi-sweet or dark chocolate chips
Directions
- Preheat Oven: Preheat your oven to 180°C (350°F). Line a 9×13-inch baking pan with foil, leaving an overhang for easy removal.
- Arrange Crackers: Place the Wellington Stoned Wheat Crackers in a single layer to cover the bottom of the pan. Slight overlapping is fine.
- Make Toffee: In a medium saucepan over medium heat, melt the butter and brown sugar together. Stir constantly until it comes to a boil. Let it boil 2–3 minutes, then remove from heat and stir in bourbon, if using.
- Pour Over Crackers: Immediately pour the hot toffee evenly over the crackers, spreading with a spatula to coat all crackers.
- Bake: Bake for 8–10 minutes until bubbly and caramelized.
- Add Toppings: Remove from oven and sprinkle the chopped pecans and chocolate chips over the hot toffee. Let sit 2–3 minutes, then gently spread the melted chocolate evenly.
- Cool & Set: Allow to cool completely at room temperature, then refrigerate 1–2 hours to fully set.
- Serve: Lift the foil out of the pan and cut into squares. Enjoy the buttery, crunchy, nutty, chocolatey, slightly boozy goodness!