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.
THINGS ARE ABOUT TO GET EASIER
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.
MORE CHRISTMAS COOKIE RECIPES!
Did you know that I’ve been posting a 24 Cookies of Christmas series for a few years now? There are over 100 Christmas cookie recipes that you can find right here at Lord Byron’s Kitchen! To make it easier to find, I have created a page for each series. Just click on the image below and you’ll find the full series for that volume all one page!
OTHER EASY CONFECTIONS IN THIS SERIES
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.
SELF CONTROL? NOT HERE!
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!
MORE CHRISTMAS CONFECTIONS!
In some cases, we want more than a cookie. That’s why I have two more Christmas-themed collections you might want to consider. The first, is my 12 Bundt Cakes of Christmas, and the second is my 12 Biscotti of Christmas. Click on the image below to see each collection all on one page with links to each recipe!
STORING, PACKAGING, AND FREEZING
These candies will stay fresh for about 5 days in a covered container and in a cool place. But, if you plan to freeze these candies, use a food-safe container that can be frozen. You’ll want to ensure a very tight fitting lid too. (I use these quite often when freezing candies or cookies.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that cookie freshness locked in!
You can freeze these candies for up to three months. They will come out of the freezer looking just like they did when you put them in there. Once you thaw them, they will taste just as fresh, and be just as soft, as the day you first made them.
If you’re feeling extra festive, make a double batch and share these with your friends and neighbours. I cannot tell you enough times how much people love to receive homemade Christmas candy. And it feels so good to do so!
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.