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Dessert Nachos

Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 1 cup butter salted
  • 1 cup brown sugar
  • 43 club crackers
  • 1 12 ounce bag chocolate chips
  • 1 cup chopped, toasted pecans


  • In a medium saucepan, melt butter and brown sugar together.  Bring to a boil and boil for 3 minutes.  
  • Line a rimmed baking sheet with parchment paper.  Seriously, do it.  You will regret it otherwise.  So, like I was saying, line a rimmed baking sheet with parchment paper and then line the parchment paper with the club crackers.  Pour the boiling caramel over the crackers.  Bake at 350 degrees for 5-7 minutes or until the crackers start floating.
  • To toast the pecans, spread them over their own rimmed baking sheet and bake at 350 degrees for 7-10 minutes or until pecans are fragrant.  Those little beasts will burn in a blink of an eye, so be careful.
  • Pull the pan out of the oven and immediately pour pecans and chocolate chips over the caramel.  Allow to cool and pull apart at the cracker lines.  Enjoy!