GRAHAM CRACKER TOFFEE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Graham Cracker Toffee image

Number Of Ingredients 5

14 Nabisco Original Graham Crackers
1 cup unsalted butter, two sticks
1/2 cup packed light brown sugar
2 cups nestle semisweet chocolate chips
1/2 cup chopped fw toasted salted almonds

Steps:

  • directions: 1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat, parchment paper, or aluminum foil. If you are using aluminum foil, spray lightly with nonstick cooking spray. Place graham crackers in a single layer, touching, on the large baking sheet. Set aside. 2. In a medium saucepan, melt butter and brown sugar together over medium-high heat. Bring butter and brown sugar mixture to a boil. Simmer for 4 minutes, stirring constantly. Pour mixture evenly over graham crackers. Bake for 8 minutes. 3. Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the top of the graham crackers. Let the chocolate chips sit for 2 minutes so they have a chance to melt. Spread melted chocolate with a knife or rubber spatula. Sprinkle almonds or pecans on top. 4. Let the graham cracker toffee sit for about 2 hours or until the chocolate hardens. If you are in a hurry, you can refrigerate the toffee for an hour, or freeze for 30 minutes. When chocolate is set up, break the toffee into pieces and enjoy!
  • I used Nabisco original grahams (liked better than honey maid here)
  • I used 14 crackers in 11 x 17 sheet (tried both 13 x 18 and 10 x 15). Second place is 13 x 18 (bershads couldn't tell diff with 11 x 17)
  • i lined pan with heavy duty foil and sprayed with pam organic canola spray
  • I only simmered 3 1/2 min, and started timer right after started simmering
  • I cooled 45 min room temp, and then 45 minutes in fridge before cutting. I stored in fridge.

There are no comments yet!