Over a year ago, I posted a recipe for “Saltine Toffee” that was out-of-this-world, and SO easy! I’ve seen other types of toffees floating around Pinterest, and decided to give “Graham Cracker Toffee” a try. (Pretzel is next! :) It turns out, it is just as delicious as its sister, but a little bit thicker to bite. It also has a slightly sweeter taste since grahams are more sugary than saltines. With only four ingredients, it can’t be any easier!
10-12 sheets of graham crackers (A little more than one sleeve)
1 cup (2 sticks) butter
3/4 cup brown sugar
2 cups chocolate chips (I used semi-sweet)
(Optional: 1 cup chopped pecans or almonds)
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper, or foil sprayed with nonstick spray. Break the grahams into fourths. Line them up evenly, filling the whole cookie sheet.
In a saucepan over medium heat, melt together the sticks of butter and the brown sugar. Stir continuously.
When it begins to boil, set a timer for 3 minutes, and continue to stir until the timer goes off. Remove the pan from the stove, and pour the liquid caramel over all of the grahams on the cookie sheet.
Bake the grahams for 7 minutes in the oven.
When you pull the grahams out of the oven, cover them evenly with all of the chocolate chips. After a few minutes, they will melt, and you’ll be able to spread the chocolate evenly with a spatula. (Sprinkle the nuts here, if desired.)
Once the tray has cooled a bit, put the toffee in the fridge for it to harden. When it has set, break the toffee into cookie-size pieces.
The flavor is unbelievable! Enjoy!
I tried a few bites with almond—also delicious!