Recipe by Secret Agent
I found a recipe for easy toffee that wasn't so easy and wasn't so toffee like so I came up with this. Totally yummy! Be sure to score it while it is hot to make cutting it easy when it has chilled.
Top Review by MsKathy
YUM! I paid a high price for 3 squares of this at the farmer's market last weekend and was delighted to see your recipe. I gave it a go tonight - I was a little confused in parts (I used a jelly roll pan with more graham crackers, for instance, so I doubled the sugar/butter mixture), but this turned out DE-licious! I also skipped the chocolate chips, but added slivered almonds to half of the batch. This recipe is a keeper - and these would be beautiful wrapped in cello as neighbor or friend gifts!
- 15 graham crackers
- 1⁄2 lb unsalted butter
- 1⁄4 teaspoon kosher salt
- 1⁄4 cup white sugar
- 1⁄2 cup packed brown sugar
- 2 cups semi-sweet chocolate chips
- 1 cup ground walnuts
Directions See How It's Made
- Preheat oven to 425 degrees.
- Melt butter, sugars and salt in a saucepan over very low heat. Don't rush. I have a 'melt' setting on my new-fangled stove and that worked great.
- Bring to a low boil over medium heat and continue boiling, stirring to prevent burning, for 4 minutes.
- USE A SILPAT! Spray a 1/2 sheet pan and then line with a silpat or you are doomed to crumbs. Ask me how I know --
- Arrange grahams on sheet pan in a single layer, and drizzle with toffee. Use an offset spatula to spread toffee to the corners, covering all crackers. Work quickly but be careful not to burn yourself.
- Bake at 425 degrees for 5 minutes.
- Watch the baking carefully – it is only a few seconds from bubbly and perfect to burned.
- Remove from oven and spread chocolate chips evenly.
- Pop back into the oven for two or three minutes to help soften the chocolate chips.
- Use your offset spatula to spread over all the toffee covered graham crackers.
- Sprinkle with ground nuts, gently pressing into the melted chocolate and being careful not to burn your hands.
- Score into 1 inch pieces while still warm. I used a bench knife which kept my cuts somewhat straight.
- Cool in refrigerator until chocolate has hardened and then cut through the score marks.
- Freeze or refrigerate in an airtight container.
- NOTE: This stuff is like molten lava. I gave myself a doozie of a burn when I took the toffee out of the oven because the thumb of my oven mitt touched the toffee. I took off the mitt and burned myself. What? You didn't hear me screaming?