Chocolate Toffee Candy has it all – chocolate, crackers, toffee, and pecans – it’s a decadent, indulgent, holiday treat that every loves to eat too much of!
It’s Day 20 of Lord Byron’s 24 Cookies of Christmas; I can’t believe it! To be completely honest, Dear Reader, I think I’m going to be very sad when this adventure has come to an end. It’s been stressful and very taxing on my personal time, but I have loved every minute of it. But, before I go getting all depressed, let’s celebrate this Chocolate Toffee Candy.
I battled greatly with whether or not to include this one. It’s not a cookie, but so far, I’ve included cookies, bars, balls, etc. So, why not a toffee candy recipe too? It might not be a cookie, but it has a cracker base, so it’s close enough to a cookie to make the cut. Besides, once you taste this one, you won’t care too much if it’s a cookie or not.
Now that we are getting down to the end, and much, much closer to the day we’ve all been waiting for, the cookies in the 24 Cookies of Christmas series needs to get easier so that you’re not spending all of your precious Christmas time in the kitchen. This time is meant for relaxing and spending time with family and friends.
Over the next few days, you’ll notice that the cookies will get a little bit easier to make. Maybe not as easy as this Chocolate Toffee Candy, but easy nonetheless. Most of the cookies and bars that have been posted up to this point have could have been frozen, so if you’re like me, you’ve frozen a few here and there so that you can have huge platters of various cookies ready for company.
If not, then don’t worry. You can make the simple recipes that take very little time, use very few ingredients, and require very little skill. In my opinion, those are some of the best recipes anyway.
Let’s see… which cookies have been posted to this series that are very easy to make? Oh, right of the top, there’s the Jumbo Marshmallow Balls – super easy! The Chocolate Coconut Balls are easy as well, and so are the Holiday Nutella Truffles. And, really, nothing is easier than the Holiday Cream Cheese Peanut Butter Cookies or the Rocky Road Fudge Squares!
I’ve been asked so many times over the past few days what my favourite cookies are from this list. I’ve been putting off giving an honest answer by saying, “Oh, I can’t say that yet, because the series is not yet all posted.” But, once all is said and done, I can guarantee you that Chocolate Toffee Candy will most certainly be on my list.
I’ve loved this particular recipe for as long as I can remember. I very rarely make it, though. Even at Christmastime, I will put off making it until eventually, Christmas has come and gone and then I don’t need to make it. Why, you ask?
Well, you see, Dear Reader, this is one particular sweet treat that I cannot control myself with. I lose all sense of will power and resistance. I will literally eat piece after piece of Chocolate Toffee Candy until I place myself into a sugar-induced coma. I think the last time I made this recipe was about seven years ago.
I guess you could say that I’m saving one of the best for last! Chocolate Toffee Candy is delightfully crispy and crunchy with a sweet toffee, cracker base and drenched in milk chocolate. The chopped salted pecans add such a depth to the treat. You can use unsalted pecans if you’d like, but the salt helps to balance the overall sweetness.
A great treat to pile high into a big platter and place on the coffee table for a family Christmas Eve movie night, or to pack in festive holiday tins as gifts for your neighbours, friends, or workmates. Everyone loves Chocolate Toffee Candy – even Santa and the Reindeer!
Tomorrow’s recipe takes us back to cookies – real cookies this time. Well, almost real cookies. Remember when I said the recipes will get easier and save time? Well, there’s no portioning cookie dough or baking in batches. I’m going to show you how to make a cookie in a sheet pan!
In the meantime, be sure to check out the complete list of recipes posted to Lord Byron’s 24 Cookies of Christmas series so far. With twenty down, there’s only four more to go! Click on the name of the cookies below to see the recipe!
Lord Byron’s 24 Cookies of Christmas
- Jumbo Marshmallow Balls
- Christmas Peanut Butter Rosettes
- Holiday Cream Cheese Peanut Butter Cookies
- Crispy Chocolate Cookie Cutter Cookies
- Newfoundland Five Star Cookie Bars
- Queen Anne Squares
- Old Fashioned Christmas Cherry Cookies
- Chocolate Coconut Balls
- Rocky Road Fudge Squares
- Chocolate Orange Cookies
- Homemade Newfoundland Jam Jams
- Star Anise Cookies
- Nutella Holiday Truffles
- Traditional Christmas Linzer Cookies
- Russian Christmas Tea Cakes
- Red Velvet Crinkle Cookies
- Irish Ginger Cookies
- Iced Gingerbread Bars
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Chocolate Toffee Candy
- 1 package graham crackers, enough to cover the bottom of a 9 x 13" pan
- 2 cups milk chocolate chips
- 1 cup salted butter
- 1 cup brown sugar, lightly packed
- 1 1/2 cup pecans, roughly chopped
- 1 tablespoon coconut oil
- Line a 9 x 13" rimmed baking sheet or pan with parchment paper. Line the baking sheet with graham crackers. Set aside.
- Add the butter, sugar, and 1 cup of the pecans to a large sauce pan. Over medium heat, bring the butter mixture to a low boil. Stir constantly for five minutes. It's important to not walk away as the mixture will burn very quickly.
- Pour the toffee mixture over the graham crackers. Gently smooth the toffee to cover the entire graham cracker base. Place in fridge for 90 minutes to cool completely.
- Remove pan from fridge to allow toffee to return to room temperature for 15 minutes. Once the 15 minutes has passed, begin to melt the chocolate.
- Melt the chocolate, along with the coconut oil, in a double boiler. Pour the melted chocolate over the room temperature toffee. Smooth with an off-set spatula. Sprinkle over the remaining half cup of chopped pecans.
- Refrigerate again until firm - about 90 minutes. To cut, remove from fridge and allow to sit at room temperature for 10 minutes.
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