I love toffee and for years people have been trying to sell me on the saltine cracker version recipe that everyone seems to love. I just couldn’t get past the saltine part. I don’t know why…it just did not appeal to me! I am sure it is delicious, as I don’t want to offend any hardcore saltine toffee lovers, but it is not for me. When it struck me after looking at a few different recipes that I could just replace the saltines with some graham crackers, I wondered why I didn’t think of this earlier. It seems so obvious, but so very delicious. This version might just become your favorite. The flavors are amazing, and it is seriously one of the most easy holiday “cookie” recipes I have ever made!
Graham Cracker Toffee
Author: Heather
Recipe type: Cookie/Candy
Cuisine: Dessert
This buttery toffee is draped in a thick chocolate layer and sprinkled with toffee bits and flaky sea salt. You will not be able to stop eating it!
Ingredients
- Approximately 10 full-size honey graham crackers, or enough crackers to cover the baking sheet
- 1 cup (2 sticks) salted butter
- 1 cup dark brown sugar, packed
- 2 cups dark chocolate chips
- ⅓ cup toffee bits
- Flaked sea salt
Instructions
- Preheat oven to 350F. Line a 9×13-inch pan with parchment paper
- Place graham crackers in pan in a single, flat layer so pan is completely covered with them.
- It is okay to break a few graham crackers to fill in the gaps
- Set pan aside
- In a medium saucepan with high sides, add the butter and brown sugar
- Heat over medium-high heat to melt, stirring constantly
- After butter has melted, allow mixture to boil for about 3-4 minutes at a medium boil
- You should see some bubbles and continue to stir, making sure to scrape bottom so nothing burns
- Mixture should be thick, but still able to be stirred
- Evenly pour mixture over graham crackers
- Bake for about 7 minutes, or until there’s bubbling around the edges.
- Remove pan from oven and evenly sprinkle with chocolate chips
- Return pan to oven, and bake for about 2 minutes, or until chocolate chips have softened.
- Use a spatula to smooth the chocolate chips into an even, smooth layer of melted chocolate.
- Evenly sprinkle with toffee bits and flaked sea salt
- Allow toffee to cool for about 2 to 3 hours, or until chocolate has set.
- You can place in fridge or freezer to speed up the process but make sure you don't forget about it!
- Chocolate should be completely hardened before breaking.
- Once it is cooled and set, break into large pieces
- Store in a sealed container at room temperature for about two weeks, the fridge for about six weeks, or in the freezer for up to 3 months.
- Enjoy!
Leave a Reply