Sunday, January 13, 2019

Graham Cracker Toffee

Graham Cracker Toffee





You only need 5 ingredients to make this delicious caramel! It's a great gift during the holiday season!
  • 1/3 cup toffee bits
  • 1 cup light brown sugar, packed
  • 2 cups semi-sweet chocolate chips
  •  about 10 full-size honey graham crackers, or enough to cover pan (I used low-fat)
  • 1/2 teaspoon salt, or to taste
  •  1 cup (2 sticks) unsalted butter


First, Preheat the oven to 350F. Line an aluminum foil with a 9 × 13-inch dish and spray with cooking spray.

Then, Place the graham crackers in a saucepan in a single layer, so as to completely cover the pan. You will have to crack crackers to fill the small spaces on the edges. It's good if there are slight differences, it does not have to be perfect; put aside.

In a heavy-bottomed saucepan, add the butter, brown sugar, salt and heat over medium-high heat to melt. Stir constantly until the butter has melted.

Once the butter melts, let the mixture boil for about 4 1/2 to 5 minutes at medium-fast boiling (lots of bubbles). Stir constantly to avoid burns. At the 4-minute mark, the mixture should appear thickened with the consistency of a medium-thick caramel sauce. I pulled mine out of the fire at 4 1/2 minutes because it was quite thick.

Pour the mixture evenly over the graham crackers.

Bake for about 7 minutes or until edges are bubbling.

Remove the pan from the oven, sprinkle with chocolate chips, put the pan back in the oven and bake for about 2 minutes or until the chocolate chips are shiny and softened.

Using a spatula, smooth the chocolate chips into a smooth, even layer of melted chocolate.

Sprinkle evenly with pieces of caramel.

Let the caramel cool for about 2 to 3 hours or until the chocolate is well prepared and the dessert is sliced. Happy Cooking Time.