The Best Graham Cracker Toffee
- about 10 full-size honey graham crackers or enough to cover pan (I used low-fat)
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar packed
- 1/2 teaspoon salt or to taste
- 2 cups semi-sweet chocolate chips
- 1/3 cup toffee bits
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray.
- Place graham crackers in pan in a single flat layer so pan is completely covered with them. You will have to break some crackers to fill in the smaller spaces at the edges. It’s ok if there are slight gaps doesn’t have to be perfect; set aside.
- To a medium heavy-bottomed saucepan with high sides add the butter brown sugar salt and heat over medium-high heat to melt. Stir constantly until butter has melted.
- After butter has melted allow mixture to boil for about 4 1/2 to 5 minutes at a medium-fast boil (lots of bubbles). Stir constantly to prevent burning. As you approach the 4 minute mark mixture should seem thickened with the consistency of medium-thick caramel sauce. I pulled mine off the heat at 4 1/2 minutes because it was thick enough.
- Evenly pour mixture over graham crackers.
- Bake for about 7 minutes or until there’s bubbling around the edges.
- Remove pan from oven evenly sprinkle with chocolate chips return pan to oven and bake for about 2 minutes or until chocolate chips are glistening and have softened.
- Use a spatula to smooth the chocolate chips into an even smooth layer of melted chocolate.
- Evenly sprinkle with toffee bits.
- Allow toffee to cool for about 2 to 3 hours or until chocolate has set up and dessert is sliceable. Notes – I made this on a very warm day and after 4 hours cooling at room temp the chocolate was still on the melty side. I didn’t refrigerate it because of the condensation effect that happens after chocolate has been refrigerated and then comes to room temp and you can see fine water droplets on it but this is merely a cosmetic issue. If you’re in a hurry you can expedite the cooling process by refrigerating noting the condensation effect will occur. Toffee will keep airtight at room temp for up to 2 weeks or in the fridge for up to 1 months or freezer for up to 3 months.
This article and recipe adapted from this site