I love a recipe that’s simple, crunchy, and dangerously easy to eat — Pecan Toffee Club Crackers hit all three notes. This sweet-salty bar cookie layers buttery toffee over crisp Club crackers, finishes with chocolate and chopped pecans, and sets in under an hour. I’ve made variations of this several times and use the same foil-lined sheet trick to get tidy bars every batch — it saves cleanup and helps release the toffee cleanly.
Why Make This Recipe
- It’s fast: prep in 10 minutes and most of the time is hands-off chilling, so it’s great for last-minute treats.
- Crowd-pleaser: the mix of crunchy cracker, buttery toffee, melty chocolate, and toasted pecans appeals to nearly everyone.
- Easy ingredients: pantry staples (butter, brown sugar, crackers, chocolate, pecans) give bakery-style results.
- Versatile: perfect for cookie exchanges, holiday trays, or casual snacks — I often bring it to parties because it travels well.
- Personal insight: I love how the thin toffee layer crisps without making the crackers soggy, so every bite stays snappy; it reminds me of other caramel-cracker favorites like this caramel cracker variations I’ve tried.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 7–10 minutes (in the oven) or 6–8 minutes on stove if using a pan; plus 30–60 minutes chilling
- Total time: about 1 hour (including chill)
- Servings: about 24–30 bars (depending on cut size)
- Difficulty: Easy
- Method: Oven-baked toffee poured over a single layer of Club crackers, topped with chocolate and toasted pecans, then chilled to set.
My Experience Making This Recipe
I tested a few batches to dial in the butter-to-sugar ratio and oven time. The biggest discovery was that a quick 5–7 minute bake at 350°F melts the sugar into an even toffee without burning. Lining the pan with foil and spraying it lightly gave the cleanest lift-out and fastest cleanup.
How to Make Pecan Toffee Club Crackers
You’ll arrange a single layer of Club crackers on a rimmed baking sheet lined with foil or parchment, then pour a hot, bubbling brown sugar/butter mixture over them to coat. Bake briefly at 350°F until the toffee bubbles and is glossy, then sprinkle with chocolate chips so they melt and spread them smooth before adding chopped toasted pecans. Allow the tray to chill in the fridge for at least 30–60 minutes, then break or cut into pieces. This method relies on even heat and a quick chill to keep the crackers crisp while the toffee sets; for technique ideas on using Ritz/Club-style crackers in recipes, see these Ritz cracker tips.
Basic ingredients and amounts (yields ~24–30 pieces):
- 1 (13.7 oz) sleeve Club crackers (about 30–40 crackers), single layer
- 1 cup (2 sticks / 226 g) unsalted butter
- 1 cup packed dark brown sugar (220 g)
- 2 tsp vanilla extract
- 1½ cups semisweet chocolate chips (255 g)
- 1 cup chopped pecans (toasted lightly)
- Optional: flaky sea salt for finishing
Equipment to have on hand: rimmed baking sheet (18×13" or similar), heavy-bottomed saucepan (if making stovetop toffee), candy thermometer (optional), offset spatula, foil or parchment.
Expert Tips for Success
- Use a rimmed baking sheet and line with heavy-duty foil; spray the foil lightly so the toffee lifts out cleanly after chilling.
- Watch the toffee closely — if making on the stove, bring to a boil then cook to 235–240°F (soft-ball stage) on a candy thermometer for guaranteed set. Oven method is easier: 5–7 minutes at 350°F until bubbly and glossy.
- Toast pecans first in a 350°F oven for 6–8 minutes until fragrant; this boosts flavor and reduces the chance of soggy nuts. See how brown sugar behaves in similar pecan desserts like this brown sugar maple pecan recipe.
- Place chocolate chips while the toffee is hot and cover immediately with a sheet of plastic wrap to help them melt evenly before smoothing.
- Cut or break the bars after the tray is fully chilled — warm toffee will smear and stick.
How to Serve Pecan Toffee Club Crackers
- Cut into small squares or break into rustic pieces and arrange on a parchment-lined tray for a holiday cookie plate.
- Pair with coffee or a bold black tea; the bitterness balances the toffee sweetness nicely.
- Serve alongside a cheeseboard with salty cheeses and fruit — the sweet crunch adds texture contrast.
- Pack in small cellophane bags tied with ribbon for favors or gifts.
Storage and Reheating Guide
Store cooled bars in an airtight container layered with parchment at room temperature for up to 5 days. For longer storage, freeze in a single layer on a sheet until solid, then transfer to a freezer-safe bag for up to 3 months; thaw in the fridge overnight in sealed container to avoid moisture. Reheat gently in a 300°F oven for 3–5 minutes to refresh the snap if they soften — avoid microwaving, which makes the crackers chewy.
Recipe Variations
- Gluten-free: swap Club crackers for a sturdy gluten-free savory cracker; press them close to get full coverage.
- Dairy-free: replace butter with 1 cup refined coconut oil and use dairy-free chocolate chips; texture will be slightly different but still delicious.
- Nut-free: omit pecans and use toasted sunflower seeds or extra chocolate plus a sprinkle of toasted coconut.
- Flavor variations: stir ½ tsp ground cinnamon into the toffee, or add 1 tsp orange zest to the melted chocolate before spreading for a citrus twist. If you like pecan-forward desserts, you’ll appreciate elements similar to this upside-down pecan cake.
Nutritional Highlights
- This is a high-fat, high-sugar treat best enjoyed in small portions; a 1–2 piece serving is a good guideline.
- Pecan benefits: pecans add heart-healthy monounsaturated fats and some fiber and vitamin E.
- Allergens: contains tree nuts (pecans), dairy (butter, chocolate unless using dairy-free), and gluten (unless you use gluten-free crackers). Adjust accordingly for guests with allergies.
Troubleshooting Common Issues
- If the toffee doesn’t set: it was likely undercooked or too thinly spread. Reheat gently and cook to 235–240°F on stove or give the tray a couple more minutes in a hot oven.
- If crackers get soggy: work quickly so the hot toffee doesn’t sit and steam the crackers; use a thinner toffee layer and chill immediately.
- If toffee burns or tastes bitter: sugar was overheated. Reduce heat, stir constantly, and remove from heat when it reaches color of deep honey; consider using a candy thermometer for precision.
Frequently Asked Questions
Q: Can I use Ritz crackers or other crackers instead of Club crackers?
A: Yes — Ritz or similar buttery crackers work very well. They differ slightly in size and saltiness, so you may need to trim the layout or overlap lightly to cover the pan. Texture and flavor will be comparable; many recipes that use Ritz follow the same method.
Q: How long does it take for the chocolate to set completely?
A: If you press chocolate chips on while the toffee is hot and then cover with plastic wrap for 5–10 minutes, the chips will melt and you can smooth them. Full firm set usually happens after chilling in the fridge for 30–60 minutes.
Q: Can I make this ahead for a party?
A: Absolutely. These keep well at room temperature for several days and freeze for months. Pack in airtight containers or freeze flat and stack with parchment between layers.
Q: Do I need a candy thermometer?
A: No, but it helps. The oven method removes some guesswork because you’re aiming to see a glossy, bubbling toffee across the surface. If you use the stovetop method, a thermometer ensures you reach the soft-ball stage (235–240°F) for a reliable set.
Conclusion
For a closely related, classic cracker-toffee recipe you can compare techniques with, see Pecan Christmas Crack (Ritz Cracker Toffee).
Print
Pecan Toffee Club Crackers
- Total Time: 60 minutes
- Yield: 24–30 bars 1x
- Diet: Vegetarian
Description
A sweet-salty bar cookie layering buttery toffee over crisp Club crackers, topped with chocolate and pecans, ready in under an hour.
Ingredients
- 1 (13.7 oz) sleeve Club crackers (about 30–40 crackers)
- 1 cup (2 sticks / 226 g) unsalted butter
- 1 cup packed dark brown sugar (220 g)
- 2 tsp vanilla extract
- 1½ cups semisweet chocolate chips (255 g)
- 1 cup chopped pecans (toasted lightly)
- Optional: flaky sea salt for finishing
Instructions
- Arrange a single layer of Club crackers on a rimmed baking sheet lined with foil.
- In a heavy-bottomed saucepan, melt the butter and brown sugar together until bubbly and glossy.
- Pour the hot toffee mixture over the crackers to coat evenly.
- Bake in a preheated oven at 350°F for 5–7 minutes until toffee bubbles.
- Sprinkle with chocolate chips while hot, cover with plastic wrap, and allow them to melt.
- Spread melted chocolate smooth before adding chopped pecans.
- Chill in the refrigerator for 30–60 minutes to set.
- Cut or break into pieces after fully chilled.
Notes
Use heavy-duty foil for lining the pan and lightly spray for easy removal. Watch the toffee closely to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg