Buzz
This decadent dessert offers a delightful surprise with each layer. Begin with a buttery cracker base, top with toasted pecans and walnuts, and drizzle with a coffee-vanilla syrup that creates a toffee-like texture. A 10-minute bake allows the chocolate and butterscotch chips to melt into a beautiful marbled design that sets in the refrigerator. A sprinkle of flaky sea salt completes the sweet and salty treat. Pack them in glass jars, clear bags, or a cookie box, and they’re sure to bring joy to anyone who receives them.
List of Ingredients
-
3/4 cup chopped raw pecans
-
1/2 cup chopped raw walnuts
-
30 buttery rectangular crackers (such as Club)
-
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
-
1 cup granulated sugar
-
1/4 teaspoon kosher salt
-
2 tablespoons instant espresso granules
-
1/2 teaspoon vanilla extract
-
1 1/2 cups bittersweet chocolate chips
-
1 1/2 cups butterscotch chips
-
Cooking spray
-
Flaky sea salt
Instructions
-
Preheat your oven to 350°F. Arrange the pecans and walnuts on a large rimmed baking sheet and toast until golden, 7 to 10 minutes.
-
Lay the crackers in a single layer in a 13x9-inch baking dish lined with parchment paper. Break crackers if necessary to cover the entire dish. Sprinkle the toasted nuts over the crackers.
-
In a medium saucepan, combine the butter, sugar, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture becomes bubbly, about 5 minutes. (Lower the heat if the mixture starts to sputter or burn.) Remove from the heat and stir in the espresso and vanilla extract.
-
Immediately pour the hot butter mixture over the nuts and crackers in the prepared dish. If needed, use a spatula to spread the mixture to the edges.
-
Bake for about 10 minutes, or until the butter mixture is bubbling and darkens around the edges.
-
Once out of the oven, quickly sprinkle the nut mixture with 4 rows of chips, alternating between the chocolate and butterscotch chips. Cover with aluminum foil and let it stand for 8 to 10 minutes until the chips are melted and spreadable. Use the edge of a small spatula coated with cooking spray to swirl the melted chips, creating a marbled effect. Finish with a sprinkle of flaky sea salt.
-
Refrigerate until the topping hardens and sets, about 1 hour. Remove from the baking dish, break into pieces, and store in an airtight container in the fridge for up to 2 days.
