Best Chocolate Toffee Graham Bars Recipes

GRAHAM CRACKER TOFFEE BARS

Steps:

• Heat oven to 350°F.
• Arrange graham squares in single layer in 15x10x1-inch pan sprayed with cooking spray.
• Bring butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams.
• Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with chopped chocolate; bake 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with nuts; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.

CHOCOLATE GRAHAM TOFFEE BARK

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Line a 15x10-inch jellyroll pan with nonstick foil.
• Arrange whole graham crackers to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.
• Melt butter in a medium saucepan over medium heat.
• Add brown sugar and white sugar. Stir to combine.
• Bring the mixture to a boil. Reduce the heat and let the mixture gently bubble for 4 minutes. Remove it from the heat.
• Carefully pour the sugar/butter mixture evenly over the graham cracker layer. Spread to cover the cracker layer. Bake for 10 minutes.
• When done, remove the pan from oven and let it rest until the bubbling subsides.
• Sprinkle 2 cups semisweet chocolate chips evenly over the top. Wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on top of the toffee graham crackers.
• Sprinkle with the chopped macadamia nuts, pressing them down gently into the chocolate.
• Cool to room temperature, then refrigerate for 2 hours.
• Peel the foil from the chilled bark. Crack the bark into 2-inch irregular pieces.
• Refrigerate any leftovers.
• Serve and enjoy!

TOFFEE CRUNCH GRAHAMS

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Place graham crackers in pan. In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds. , Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely.

SALTED TOFFEE-CHOCOLATE SQUARES

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
• In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)

CHOCOLATE TOFFEE GRAHAM TREATS

Steps:

• Preheat oven to 350*.
• Arrange graham crackers in a single layer in a 15 x 10 baking sheet.
• Combine butter and sugar in saucepan and bring to a boil over medium heat, stirring constantly until butter melts; then boil 2 minutes.
• Remove from heat and stir in pecans.
• Pour mixture evenly over crackers and spread carefully to edge of pan, covering crackers completely.
• Bake for 10 minutes.
• Remove from oven and sprinkle evenly with chocolate chips; when chips melt, smooth evenly to cover top.
• Cool in pan for 5 minutes; carefully separate and transfer squares to a wax paper lined cookie sheet.
• Refrigerate until chocolate hardens.