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Turtle Crack



• 1 cup brown sugar
• 2 sticks real butter (not margarine)
• 1 sleeve of “club” crackers, such as Towne House or similar
• 12 ounces real chocolate chips (not chocolate flavored)
• ¾ cup chopped pecans


Preheat your oven to 350 degrees F. In a heavy saucepan, combine the brown sugar and the butter. Bring to a boil over medium-high heat, watching and stirring so the mixture doesn’t scorch. Boil for about three minutes. Cover a jelly roll pan with aluminum foil and cover the foil with a layer of the crackers. Pour the buttery-sugary mix over the crackers evenly, making sure they are all saturated. Put the pan into the oven for 10 minutes. Take the pan out of the oven and sprinkle the chocolate chips over the crackers. Let them sit until the chips soften. Spread the chocolate with a spatula and sprinkle the pecans on top. Put the pan into the freezer for two hours. Remove from the freezer and invert the pan onto a flat surface. Peel off the foil and crack the candy into whatever size pieces you like. Store in an air-tight container in the fridge until ready to serve and eat.
Sandy Olson, lifelong foodie, restaurant reviewer, cooking teacher. Summer Iowan; Winter Texan. You can contact Sandy at midwestfoodie@gmail.com.
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