Wednesday, September 16, 2015

Graham Cracker Toffee

Graham Cracker Toffee
I love toffee. It's brown sugar and butter cooked into tasty goodness so...yeah. And this is a crazy easy recipe for it--no candy thermometer needed. All you need is butter, sugar, and graham crackers! (and chocolate to top it because...chocolate is always a good idea.)
Graham Cracker Toffee
You're going to become irrevocably addicted after you make these--just a warning.

Because you get rich, buttery, sweet, delicious delicious toffee. The fresher it is, the tastier. You want to give your kid's teacher a gift? Toffee. You want to get your boyfriend to propose to you? Toffee. You want to make your husband worship you for the supreme goddess* you are? TOFFEE.

*ha....yeah right :P
Graham Cracker Toffee know.,...Christmas will be here before you know it (I KNOW I KNOW THAT'S INSANE) and these would be a fantastic gift. 

Assuming I can control myself from eating half of it by myself.

Graham Cracker Toffee

Graham Cracker Toffee
  • approx. 14-16 sheets of graham crackers (enough to line the baking sheet)
  • 1 cup packed brown sugar
  • 1 cup (or 2 sticks) salted butter
  • 1 cup semisweet chocolate chips (mini or regular size both work)
  • Optional-1 cup chopped pecans, toasted (or topping of choice--you could use toasted coconut flakes, sprinkles, other nuts, etc.)
  • Preheat oven to 350F degrees. Line an 11"x15" baking pan (or jelly roll pan) with parchment paper or aluminum foil (if using foil spray with nonstick cooking spray).
  • Arrange graham crackers in an even layer on the prepared baking sheet, break cookies in half as needed to fit.
  • In a medium saucepan melt butter over medium heat. Once melted, stir in sugar until combined.
  • Continue cooking, stirring constantly, until the mixture reaches a boil-then let it boil for about 2 minutes.
  •  Pour the hot mixture over graham crackers.  Use a spatula or spoon to spread the mixture evenly over the graham crackers.  Bake for 6-7 minutes, until the butter mixture is bubbly.
  • Immediately sprinkle chocolate chips evenly over the hot brown sugar/butter mixture. Let it sit for a few minutes, until the chocolate is melted. Use a spoon/spatula to evenly spread the chocolate over the mixture. 
  • Sprinkle nuts or desired topping over melted chocolate.
  • Allow to sit until fully cooled and firmed, about 2 hours (if needed you can place in the refrigerator to speed up the process). Cut and serve!
  • Store leftover toffee in an airtight container at room temperature for up to 3 days (the fresher they are the tastier, though!)
Graham Cracker Toffee
It's weird but I kind of liked these best when they were still warm. Mmmm so rich.


Post a Comment

I love hearing from you-so please let me know what's on your mind! :)

Related Posts Plugin for WordPress, Blogger...
Print Friendly and PDF
I love it when you try & want to share recipes you found here! Please just rewrite in your own words, use your own photos, & always link back to me! Thanks!

About Me


Follow by Email

Featured Post

Whipped Goat Cheese Dip with Caramelized Onions

Popular Posts

Image Map


Powered by Feastie

Life on Instagram

Grab a Button!

Designed By:

Designed by MunchkinLand Designs --With elements by Hey Hey Designs
Kayle Blogna. Powered by Blogger.
Designed by Munchkin Land Designs • Copyright 2013 • All Rights Reserved