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Cinnamon Toast Toffee Touchdown Crunch

Fill a decorative tin with toffee crunch, separating layers with colored plastic wrap, colored tissue paper or waxed paper and bring to your game day event.
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Makes 32 Servings
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Hands-On Time: 
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Total Time: 
About the Chef
This recipe was originally created and published by Betty Crocker and has been approved for use on our site. See the original recipe on bettycrocker.com
Ingredients
Directions
1
Heat oven to 350°F.
2
Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.
3
In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.
4
Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.