Chocolate Praline Toffee Crisps

Prep 20 min


Cook 70 min


Ready in 90 min

Part cookie and part candy, these sweet treats will disappear in a flash.


  • 12 whole graham crackers (about 5 x 2–in./13 x 5–cm rectangles)
  • 1 cup (250 mL) butter (2 sticks, do not substitute margarine)
  • 2 tsp (10 mL) vanilla
  • 2 ½ cups (625 mL) coarsely chopped pecans
  • ¼ cup (50 mL) semi-sweet chocolate morsels
  • ¼ cup (50 mL) white chocolate morsels
  • 1 cup (250 mL) packed brown sugar


  1. Preheat the oven to 350°F (180°C). Arrange the crackers side by side in a single layer in the Large Bar Pan. Combine the brown sugar, butter, and vanilla in the (3–qt./2.8–L) Saucepan. Bring to a boil over medium heat, stirring occasionally with the Silicone Sauce Whisk. Boil the sugar mixture for 4 minutes, stirring constantly.
  2. Remove from the heat and stir in the pecans using a Small Mix 'N Scraper®. Immediately pour the sugar mixture over the crackers and spread evenly with the Large Spreader. Bake 10–14 minutes or until the sugar mixture is bubbly and the pecans are lightly toasted. Remove the pan from the oven to a Stackable Cooling Rack and cool completely.

  3. In a Prep Bowl, microwave the semi-sweet chocolate morsels on HIGH for 30–60 seconds or until smooth, stirring after each 20–second interval. Fill a Chocolate Drizzler with the chocolate and drizzle the chocolate over the crisps. Repeat with the white chocolate morsels. Let stand until the chocolate is firm.

  4. Cut into 24 squares; cut the squares diagonally in half to form triangles. Store them in an airtight container until ready to serve.


  • 48  servings of 2 crisps

Nutrients per serving:

Calories 240, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 20 mg, Carbohydrate 19 g, Protein 2 g, Sodium 105 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

1 starch, ½ fruit, 3 fat (1½ carb)

Cook's Tips:

Be sure to boil the sugar mixture for the full 4 minutes before adding the pecans. If desired, you can test the temperature of the mixture using a Candy Thermometer. Temperature should reach 244ºF (118ºC) when topping is cooked.

Once the chocolate is firm, store the crisps between layers of parchment paper in a tightly covered container in a cool place at room temperature so they will stay crisp.

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