Ingredients:

• 1 Package Soda or Graham Crackers
• 1 C. Salted Butter
• 1 C. Brown Sugar – packed
• 1 (10 oz.) package of Andes Peppermint Crunch
• 1 C. Pecans – finely chopped

Directions:

1. Preheat oven to 400 degrees. Line jellyroll pan (cookie sheet with sides – important) with release foil. Chop pecans and set aside. Unwrap Thins and set aside. Fill the pan with a single layer of crackers.
2. In saucepan combine sugar and butter. Bring to full, rolling boil over medium heat, stirring occasionally. Once boiling, set the timer for 3 minutes and stop stirring. Remove from heat and pour over crackers. Bake tray of crackers for 7 minutes.
3. Remove from oven and place Thins evenly over the top. Return to oven for 2 minutes to melt. Remove from oven and let set for 1-2 minutes. Spread melted Thins over toffee and sprinkle with nuts.
4. Cool completely and break into pieces.

Yield: 1 tray