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
Hmmm....you 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
From Gimme Some Oven
- 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!)
It's weird but I kind of liked these best when they were still warm. Mmmm so rich.