Graham Cracker Toffee
Author: Heather
Recipe type: Cookie/Candy
Cuisine: Dessert
- Approximately 10 full-size honey graham crackers, or enough crackers to cover the baking sheet
- 1 cup (2 sticks) salted butter
- 1 cup dark brown sugar, packed
- 2 cups dark chocolate chips
- ⅓ cup toffee bits
- Flaked sea salt
- Preheat oven to 350F. Line a 9×13-inch pan with parchment paper
- Place graham crackers in pan in a single, flat layer so pan is completely covered with them.
- It is okay to break a few graham crackers to fill in the gaps
- Set pan aside
- In a medium saucepan with high sides, add the butter and brown sugar
- Heat over medium-high heat to melt, stirring constantly
- After butter has melted, allow mixture to boil for about 3-4 minutes at a medium boil
- You should see some bubbles and continue to stir, making sure to scrape bottom so nothing burns
- Mixture should be thick, but still able to be stirred
- Evenly pour mixture over graham crackers
- Bake for about 7 minutes, or until there’s bubbling around the edges.
- Remove pan from oven and evenly sprinkle with chocolate chips
- Return pan to oven, and bake for about 2 minutes, or until chocolate chips have softened.
- Use a spatula to smooth the chocolate chips into an even, smooth layer of melted chocolate.
- Evenly sprinkle with toffee bits and flaked sea salt
- Allow toffee to cool for about 2 to 3 hours, or until chocolate has set.
- You can place in fridge or freezer to speed up the process but make sure you don't forget about it!
- Chocolate should be completely hardened before breaking.
- Once it is cooled and set, break into large pieces
- Store in a sealed container at room temperature for about two weeks, the fridge for about six weeks, or in the freezer for up to 3 months.
- Enjoy!
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2019/12/graham-cracker-toffee.html
3.5.3251