Graham Cracker Toffee
Sprinkles or nuts? With this graham cracker toffee, you don’t have to pick. Buttery toffee, melted chocolate, and your favorite toppings on one pan, and it won’t last long on the cookie tray.
Ingredients
- 14 sheets graham crackers rectangular sheets
- 1 cup brown sugar
- 1 cup butter salted, or add 1/4 teaspoon salt to the melted butter if using unsalted butter
- 1 ½ teaspoons vanilla extract
- 2 cups chocolate chips semi-sweet
- toppings (optional) sprinkles, chopped nuts, etc.
Instructions
- Preheat the oven to 400°. Line a 10×15 rimmed baking sheet with aluminum foil and spray generously with spray cooking oil or line with parchment paper.
- Lay graham crackers in a single layer on the baking sheet.
- Place a medium saucepan over medium-high heat. Add brown sugar and butter and bring to a rolling boil, where the whole surface is bubbling. Boil for 3 minutes, stirring constantly, until the mixture is lighter in color. Remove from heat and immediately stir in the vanilla.
- Pour the toffee over the crackers and spread it into an even layer. Bake for 5 minutes, then remove the pan and turn the oven off.
- Sprinkle chocolate chips over the toffee and return the pan to the warm (turned off) oven for 1 minute. Remove and spread the melted chocolate into an even layer.
- Immediately sprinkle any optional toppings onto melted chocolate if desired.
- Let the toffee cool for 30 minutes on the counter, then chill in the refrigerator for 2 hours or until completely cool and set.
- Cut into about 24 pieces with a sharp knife or break into random bark pieces. Then enjoy!
Notes
Watch the toffee closely. This one moves fast once it starts boiling, so stay by the stove. Undercooked toffee can turn out gritty or chewy, and overcooked toffee can taste burned.
Want it to set faster? Cool the pan on the counter for 30 minutes, then in the fridge for 30 minutes, then in the freezer for 30 minutes. This shaves about 30 minutes off the total chilling time.
If your chocolate chips won’t melt or seize up: I’ve heard from a few readers having this trouble with my similar saltine cracker toffee, especially with Toll House chocolate chips. To avoid it, melt the chips in the microwave with 1/2 teaspoon of coconut oil (or another cooking oil) at half power. Heat for 30 seconds, stir, and repeat until it turns into a smooth chocolate sauce, usually 2 to 3 minutes. Pour it over the toffee at the point where you’d normally add the chips.
Keep all water away from the chocolate, even a damp spoon, or it can seize.
Nutrition
Calories: 225kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 119mg | Potassium: 114mg | Fiber: 1g | Sugar: 16g | Vitamin A: 244IU | Calcium: 26mg | Iron: 1mg
Found on: onmykidsplate.com/graham-cracker-toffee/