Made by melting crushed butter rum candies and chocolate chips over graham crackers, this easy brittle is topped with toasted pecans.
What You Need
Original recipe yields 14 servings
12 graham crackers, broken in half (24 squares)
3 rolls (1.14 oz. each) ring-shaped hard candies, butter rum flavor, finely crushed
1 cup miniature semi-sweet chocolate chips
1/4 cup finely chopped toasted PLANTERS Pecans
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Let's Make It
Preheat oven to 350°F. Line 15x10x1-inch baking pan with foil. Place graham squares, with sides touching, in single layer in baking pan; top evenly with the crushed candy.
Bake 6 min. or until candy is melted; sprinkle with the chocolate chips. Bake an additional 2 to 3 min. or until chocolate is melted.
Spread chocolate over topped grahams with spatula; sprinkle with pecans. Cool completely. Break into pieces. Store in airtight container at room temperature.
Prepare as directed, sprinkling lightly with BAKER'S ANGEL FLAKE Coconut along with pecans.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.