Graham Cracker-Pecan Crunch

• 15 double graham crackers
• 1 1/2 cups chopped toasted pecans
• 1 (8-ounce) package toffee bits
• 1 1/2 cups (3 sticks) unsalted butter
• 3/4 cup sugar

1. Preheat the oven to 350F.
2. Line a half-sheet (13 by 18-inch) pan with aluminum foil.
3. Arrange graham crackers side by side and end to end to cover the pan in a single layer.
4. Sprinkle pecans evenly over the crackers and cover with toffee bits.
5. 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.
6. Immediately pour over the cracker-pecan-toffee layers.
7. Bake for about 12 minutes.
8. While still hot, use a pizza cutter to cut the bars into squares or diagonally into diamonds.
9. Cool in the pan, then lift the foil lining out and stack the squares on a serving platter.
10. These can be made up to 3 days in advance and kept in an airtight container at room temperature.
11. Well wrapped, they can be frozen for up to 3 weeks.
12. Do not leave them out for too long in humid weather, or they lose their crunch and become sticky.
13. If the weather is terribly humid, keep them in the refrigerator until serving.
14. Ive substituted crushed chocolate-covered toffee bars for the toffee bits with great results.
15. I used six 1.4-ounce barsas close as I could come to matching the recipes 8-ounce package of toffee bits.
16. Whatever size toffee bars you use, just do the mathmost candy bars list weight in ounces on the packageto determine how many youll need.
17. To crush, smack them, fully wrapped, with a pestle, heavy mallet, or rolling pin.

crackers, pecans, toffee bits, butter, sugar

Taken from www.epicurious.com/recipes/food/views/graham-cracker-pecan-crunch-382636 (may not work)