1packagegraham crackers,enough to cover the bottom of a 9 x 13" pan
2cupsmilk chocolate chips
1cupbrown sugar,lightly packed
1 1/2cuppecans,roughly chopped
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.
Notes: You should yield about 50 pieces of candy, depending on how big or small you decide to cut them. They should be bite-sized.It is vitally important to pay attention to the cooling and warming times - do not attempt to pour the melted chocolate over the cold toffee. The chocolate will not stick to the toffee layer. Even though these candy are not meant to be perfect, and they are crumbly, you want to be able to cut them without them falling apart.