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INGREDIENTS
1 pkg (156 g) Savör Saltine Crackers
2/3 cup (150 mL) butter
2/3 cup (150 mL) granulated sugar
1/4 tsp (1 mL) salt
3/4 cup (175 mL) Savör Chocolate Hazelnut Spread
1 cup (250 mL) crushed Savör Chocolate Vanilla Sandwich Cookies
1/2 cup (125 mL) cup pecan pieces, toasted
1/4 cup (60 mL) white chocolate chips, melted
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INSTRUCTIONS

1.  Line 17- x 12-inch (45 x 30 cm) baking sheet with parchment paper. Arrange crackers side by side in even rows on baking sheet; set aside.
2. In saucepan set over medium low heat, bring to boil butter, sugar and salt. Boil, stirring occasionally, slowly and evenly, for 10 to 15 minutes or until candy has reached hard crack stage, 290°F to 300°F (145°C to 150°C) on candy thermometer.
3. Pour evenly over prepared crackers; let stand at room temperature for 15 to 20 minutes or until toffee is set.
4. Spoon chocolate hazelnut spread evenly over top, spread with offset spatula. Sprinkle with crushed cookies and pecans. Drizzle with white chocolate.
5. Refrigerate for 45 to 60 minutes or until set. Break into shards.​

TIP    Garnish with sprinkles if desired.