Graham Cracker Toffee
If you're
looking for a recipe that will disappear during the holiday season or cookie
swaps, these graham cracker caramel bars are a guaranteed winner.
INGREDIENTS
- 1 cup (2 sticks) salted butter
- 1 cup chopped pecans, toasted
- 1 cup packed brown sugar
- 1 cup mini semisweet chocolate chips
- 14–16 sheets of graham crackers
INSTRUCTIONS
First, preheat
the oven to 350 degrees F.
Then, line
an 11 x 15-inch baking sheet (or jelly pan) with parchment paper or aluminum
foil. (If you use aluminum foil, spray it with cooking spray.) Lay the Graham
crackers by touching them side by side in a single layer, breaking some of the
Graham crackers in half if necessary so that they adapt. Put aside.
In a medium
saucepan, heat the butter over medium-high heat until it is melted. Add the
brown sugar and stir to combine. Continue cooking until boiling, stirring
constantly. Let the mixture boil for about 2 minutes, then remove from the heat
and pour over the Graham crackers. Use a spatula or spoon to distribute the
mixture evenly over the Graham crackers. Bake 6 to 7 minutes or until the
butter mixture bubbles.
Remove the
pan and immediately sprinkle the chocolate chips evenly over the top of the
Graham crackers. Let sit for a few minutes until the chocolate is melted, then
use a spoon to spread the chocolate as much as you like.
Sprinkle the nuts (or
the desired garnish) evenly over the melted chocolate.
Let stand
for about two hours and cut and serve. Sometimes, if I'm in a hurry, I will
chill the cookies in the freezer for faster service life.
Happy
Cooking Time.
