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.)

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

Ingredients:

• 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.)

Preparation:

• 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.