- Approximately 14 graham crackers (if each graham cracker is 5" x 2.5")
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark brown sugar
- 1 cup chopped pecans
- 12 ounces dark chocolate, finely chopped & a few ounces white chocolate for decorating
Preheat the oven to 350 degrees F.
I use a stoneware pan from Pampered Chef which makes the Graham Crackers nice and crunchy, but if you don't have one, you can line a rimmed baking sheet with a silicone mat, or just spray a pan with some canola. Arrange the graham crackers in a single layer on the lined baking sheet.
Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.
Meanwhile, melt the chocolate by microwaving it in a bowl for 30 seconds and then stir. Repeat until chocolate is almost melted and stir until completely melted. This process will help temper the chocolate and keep it looking shiny. Also melt your white chocolate using this same method. Pour the chocolate over the toffee-covered graham crackers and spread evenly. Using a spoon, drizzle white chocolate in horizontal stripes across the bars leave 1/2 inch - 1 inch in between stripes. Drag a toothpick vertically through the chocolate, alternating up and down directions to create a beautiful pattern. Chill completely in the refrigerator for about 30 minutes. Cut or break into bars. Enjoy!