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Caramel Coconut Pecan Cracker Toffee Recipe


  • About 26 enough to cover the surface of a 9x13 inch pan Salted saltine crackers
  • 1 cup 2 sticks Unsalted butter
  • 1 cup Tightly packed light brown sugar
  • 1 tablespoon Vanilla bean paste
  • 3/4 cup Chopped pecans
  • 1 cup Sweetened flaked coconut
  • 2 cups semi-sweet chocolate chips
  • Caramel or dulce de leche for drizzling
  • Chopped pecans for topping


  • Preheat oven to 425° Fahrenheit. Line a 9x13 pyrex dish with parchment paper, leaving an overhang for easy lifting. Line the bottom of the pyrex dish with the saltines in a single layer. Set aside.
  • In a medium saucepan over medium heat, melt butter. Add the brown sugar and bring to a boil. Boil, uncovered for about 5 minutes. Remove from heat and add the vanilla bean paste. Be careful because it will bubble slightly. Whisk to combine. Pour the caramel
  • mixture over the saltines. Spread with an offset spatula or wooden spoon to cover the saltines evenly.
  • Place in the oven for at least 4-5 minutes until bubbly. Remove dish from the oven and spread the pecan evenly, followed by the sweetened coconut flakes. Press the mixture down lightly with your hands.
  • Sprinkle semi sweet chocolate chips. Place back in the oven for 3-5 minutes until the chocolate chips have a shine to them. Remove from the oven and spread the chocolate chips evenly. Leave the pan in room temperature until the chocolate has set, about 1 hour or place in the refrigerator to set.
  • Break into pieces and store in an airtight container.