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