Step 1

Preheat oven to 350°F. Line a 15 x 10 x 1-inch baking sheet with graham crackers. Set aside.

Step 2

In a small saucepan, melt butter and sugar over medium high heat. Bring to a boil while stirring continuously. Once boiling, remove from heat and pour over graham crackers, making sure to coat them evenly.

Step 3

Sprinkle the pecans and coconut over the crackers.

Step 4

Bake for about 15 minutes. Remove from oven and cool in pan for 10-15 minutes. Using a large spatula, scoop big pieces onto a piece of parchment paper on your counter.

Step 5

Melt chocolate according to package and spread over toffee. Allow toffee to harden and chocolate to set, about 30 minutes. Store in airtight container for up to a week.