Graham Cracker Toffee

At the holiday time, I always like baking. Sometimes I make the "old stand-bys" and other times I try a new recipe that is sure to become a family favorite. Today I was searching for a recipe when I ran across this old childhood treat that I remember my mom making. This is a great recipe if you are wanting a candy but you're too afraid to give a "real recipe" a try!

Graham Cracker Toffee

1/2 pound (two sticks) butter

1/4 cup brown sugar

1/4 cup granulated white sugar
1/2 box (about) graham crackers (not crumbs)
2 cups semi-sweet chocolate chips
1 cup chopped pecans, almonds, walnuts, or macadamia nuts

Preheat oven to 350 degrees F. Line a 10 x 15-inch jelly-roll pan with non-stick foil. Arrange whole graham crackers (12 crackers or so) 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 mixture to a boil. Reduce heat and let the mixture gently bubble for 4 minutes. Remove from heat.

Carefully pour sugar/butter mixture evenly over the graham cracker layer. Spread to cover. Bake for 10 minutes.

When done, remove from oven and let rest until bubbling subsides. Sprinkle 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 nuts, pressing down gently into the chocolate.

Cool to room temperature, then refrigerate for 2 hours. Peel foil from chilled bark. Break into irregular pieces.

Comments

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