- ½ cup brown sugar Swerve packed
- ¼ cup butter salted
- ½ cup Lily’s dark chocolate chips
- 28 Simple Mills almond flour crackers
- ¼ cup pecans optional
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Line a 7x11” pan with parchment paper.
Layer crackers evenly into the pan.
Place butter and brown sugar Swerve into a small pot.
Heat and stir until mixture comes to a rolling boil.
Pour the brown sugar Swerve mixture over the crackers gently, making sure that they remain evenly spaced.
Bake in the oven for 10 minutes at 350 degrees.
Remove from the oven and immediately sprinkle Lily’s dark chocolate chips over top.
As the chocolate melts, spread it over the crackers.
Top with pecans (optional).
Allow the toffee to cool in the refrigerator for two hours before breaking into pieces.
Serving: 1serving | Calories: 49kcal | Carbohydrates: 2.5g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 34mg | Fiber: 1g | Sugar: 5g