To break up this thin confection, a cross between a bar and a candy, press the tip of a knife into the layers and twist.
- Portion size 60 servings
- Credits : Holiday Celebrations: 2007
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 2 cups graham wafer crumbs
- 1/4 cup packed brown sugar
- 1/3 cup butter melted
- 1 teaspoon vanilla
- 8 oz bittersweet chocolate chopped
- 8 oz semisweet chocolate chopped
- 2 tablespoons butter
- 1/3 cup finely chopped pecan toasted
MethodLine 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.
Base: In bowl, stir crumbs with sugar; stir in butter and vanilla until moistened. Press into prepared pan. Bake in centre of 350°F (180°C) oven until firm, 10 minutes.
Meanwhile, in saucepan, melt butter with sugar; bring to boil and boil for 1 minute. Pour over crust. Bake until bubbly, about 10 minutes. Let cool completely.
Topping: In bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over toffee. Sprinkle with pecans; refrigerate until firm, 1 hour. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Break into shards.
Nutritional facts Per piece: about
- Sodium 44 mg
- Protein 1 g
- Calories 77.0
- Total fat 5 g
- Cholesterol 8 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
- Iron 3.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 3.0