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Ingredients: Brown Rice Flour, Whole Grain Yellow Cornmeal, Potato Starch, Sesame Seeds, Olive Oil, Organic Cane Sugar, Flax Seeds, Oat Fiber, Sea Salt.
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Serves: 6 to 8
Preheat oven to 375ºF. Line 15 x 10-inch rimmed baking sheet with foil. Grease lightly with cooking spray.
Arrange crackers in single layer, side by side, in bottom of prepared pan. In medium saucepan set over medium heat, stir together butter or coconut oil and brown sugar; stirring, bring to a boil. Reduce heat to medium-low. Let mixture bubble, swirling pan occasionally, for 3 minutes. Carefully stir in vanilla and salt (mixture will be very hot). Pour sugar mixture evenly over crackers. Bake for 8 to 10 minutes or until bubbly. Sprinkle with chocolate chips. Let stand for 2 minutes or until melted. Using spatula, smooth top. Sprinkle with pecans and sprinkles. Let cool completely. Break into pieces to serve.
Tips: Use dark, milk or white chocolate chips for variation.
Substitute pecans with cashews, almonds or hazelnuts.
Store in airtight container at room temperature for 3 to 5 days.
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