Graham Cracker Toffee Bars Food

GRAHAM CRACKER TOFFEE BARS

Steps:

• Heat oven to 350°F.
• Arrange graham squares in single layer in 15x10x1-inch pan sprayed with cooking spray.
• Bring butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams.
• Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with chopped chocolate; bake 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with nuts; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.

TURTLE GRAHAM BARS

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a silicone baking mat. Arrange the graham crackers in a single layer on the lined baking sheet.
• Put the butter, brown sugar, 3/4 cup chopped pecans and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. At the same time, place the remaining 1/4 cup chopped pecans on a baking sheet and toast in the oven until fragrant, about 7 minutes. Remove and set aside.
• While the graham cracker layer is baking, melt the chocolate in a glass bowl placed over simmering water. Drizzle the chocolate over the toffee-covered graham crackers, allowing some of the toffee to show, and sprinkle with the toasted pecans. Chill completely in the refrigerator, about 45 minutes. Cut into bars or break into shards for serving.

CHOCOLATE TOFFEE GRAHAM BARS

Steps:

• In an 11 by 17 inch jelly roll pan, lightly greased, place whole graham crackers side by side.
• I also cut strips to fill in all the open spaces so the whole pan is covered.
• Bring the butter and brown sugar to boil.
• When bubbly add the chopped walnuts or pecans and bring to boil again.
• Pour over graham crackers.
• Bake 350 degrees for 8 minutes.
• Remove from oven and sprinkle with the chocolate chips.
• They won’t fully cover the crackers.
• Turn off the oven but put pan back in for a minute or two to help the chips melt.
• Then take the pan out of the oven and spread the chips over the bars with a spatula.
• Sprinkle the colored nonpareils on top of these after spreading the melted chocolate to add a “festive” look.
• Let the bars cool for 1 hour or so and then cut them into little squares with a sharp knife.
• They might break up a bit when you do this but then it is fun to eat the scraps!
• Keep these in a closed container in the fridge.

GRAHAM CRACKER TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F.
• Line a 9x13'' pan with parchment paper (or spray with cooking spray.)
• Place graham cracker sheets along the bottom of the pan.
• Add butter to a large saucepan over medium heat and allow it to melt. Add the brown sugar and pecans, and stir constantly, bringing the mixture to a full boil.
• Boil for 5 minutes, stirring constantly.
• Remove from heat and pour mixture over graham crackers and spread into an even layer.
• Bake for 7 minutes.
• While the bars are baking, unwrap the Hershey's chocolate bars and break them into pieces.
• Remove bars from oven and carefully place chocolate pieces across the top of the toffee layer. Cover the pan with a lid or aluminum foil to allow the chocolate to melt (5-10 minutes).
• Once chocolate has begun to melt, remove the lid and use a spatula to spread the melted chocolate evenly over the bars.
• Allow to cool completely before serving. I like to store mine in the fridge to set up (not required) but I leave them out at room temperature for 15 minutes before cutting them, to allow the chocolate to soften.

5-INGREDIENT GRAHAM CRACKER TOFFEE

Steps:

• Preheat oven to 350 degrees F.
• Line a large baking sheet with aluminum foil. Lightly grease with nonstick cooking spray. Cover baking sheet with whole graham cracker sheets.
• In a medium saucepan set to medium heat, bring brown sugar and butter to a boil. Simmer for 4 minutes, stirring constantly. Pour over graham crackers and bake for 8 minutes.
• Remove from oven and immediately sprinkle chocolate chips over top. Let sit for 2 minutes. Spread melted chocolate with a knife or rubber spatula. Sprinkle pecans over top.
• Refrigerate for at least 1 hour, or freeze for 30 minutes, then cut and serve toffee.
• Enjoy!

TOFFEE GRAHAM CRACK BARS

Steps:

• Pre-heat your oven to 350 degrees.
• Line a baking sheet with parchment paper or silicon baking mat and arrange your graham crackers on a single layer covering the entire baking sheet.
• In a small pot, melt your butter over medium heat.
• Once butter is melted, add in the brown sugar.
• Stir the brown sugar/butter until it begins to bubble.
• Once it starts bubbling continue to stir for 2 minutes.
• After the 2 minutes, remove from heat and add in your chopped pecans and vanilla extract.
• Stir to combine.
• Pour butter mixture over your graham crackers and spread out in a thin even layer.
• Bake at 350 for 10-12 minutes. (You should see the sugar start to bubble up on the crackers. That's how you'll know it's done. If it hasn't bubbled, leave in the oven for a few more minutes)
• Cut the crackers in manageable pieces of your choice while they are still warm.
• Let cool and enjoy!
• (Store in an airtight container for up to 5 days)

GRAHAM CRACKER TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F. Line a large sheet pan with a Silpat baking mat or with parchment paper. Do not use aluminum foil or the caramel will stick.
• Arrange the graham crackers in a single flat layer over the prepared sheet pan. If they are not on a flat layer, the toffee will pool in the center while baking.
• In a medium saucepan over medium heat, add the butter, brown sugar, and a pinch of salt and melt everything TOGETHER (if you melt the butter first and then add the sugar, they will separate). Bring to a boil, and reduce heat to low. Simmer for 3-4 minutes, stirring constantly. While still hot, pour mixture all over the graham crackers evenly. Bake for 8-9 minutes until bubbly.
• Remove from oven and immediately sprinkle the chocolate chips. Let them melt for a few minutes, and then spread with a spatula.
• Sprinkle chopped almonds and sea salt. Let cool at room temperature and then place them in the fridge for 1 hour until hardened. After they have set and hardened, break them up into pieces. Enjoy!

GRAHAM CRACKER BARS

Steps:

• Line a 10x15 pan with foil.
• Cover with a single layer of graham crackers.
• Mix the sugar and butter in a sauce pan. Boil for 2 minutes.
• Pour over the graham crackers, sprinkle with the nuts and then the chocolate chips.
• Bake at 350 degrees farenheit for 5 minutes.
• Let cool and cut into 2 inch squares.

COCONUT CRACK BARS RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Line a 9x9-inch square baking pan with aluminum foil and lightly spray with nonstick spray.
• Place crackers in single layer of pan to cover the whole bottom. Break the crackers as necessary to fit.
• Spread brown sugar on the bottom of a small saucepan. Cut butter into about 8 slices and place on top of sugar. Place pan on top of medium-high heat and bring to a boil. Let boil about 2-4 minutes or until smooth and brown in color. Stir in coconut.
• Pour mixture over graham crackers and spread evenly with an offset spatula. Bake for about 5 minutes at 425 degrees F to set.
• Sprinkle chocolate chips evenly over crackers and place back in oven for about 2 minutes or until chips start to melt. Remove from oven and spread chips evenly over crackers. Cool.
• Place in refrigerator (or freezer) for about an hour or until chocolate sets. Break or cut into pieces.

CRACK BARS RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Line a 9x9-inch square baking pan with aluminum foil and lightly spray with nonstick spray.
• Place crackers in single layer of pan to cover the whole bottom. Break the crackers as necessary to fit.
• Spread brown sugar on the bottom of a small saucepan. Cut butter into about 8 slices and place on top of sugar. Place pan on top of medium-high heat and without stirring bring to a boil. Let boil about 2-4 minutes or until smooth and brown in color.
• Pour toffee mixture (sugar and butter) over graham crackers and spread evenly with an offset spatula. Bake for about 5 minutes at 425 degrees F to set.
• Sprinkle peanut butter chips evenly over crackers and place back in oven for about 2 minutes or until chips start to melt. Remove from oven and spread chips evenly over crackers.
• Sprinkle chopped nuts on top and gently press into the smooth peanut butter chips. Sprinkle chocolate chips evenly over nuts and place back in oven for about 2 minutes or until chocolate chips start to melt. Spread chocolate evenly over nuts. Cool.
• Place in refrigerator for about an hour or until chocolate sets. Break or cut into pieces.

GRAHAM CRACKER TOFFEE CRACK

Steps:

• Preheat your oven to 350 degrees F.
• Line a 9x13 pan with parchment paper or aluminum foil. Grease the bottom with butter.
• Place the graham crackers in a single layer on top of the greased foil or parchment paper. Break the graham crackers as necessary to completely cover the bottom of the pan.
• In a medium-sized pot on the stove, add your 1 cup of butter, 1 cup of packed brown sugar, and 1 cup of chopped pecans. Heat over medium-high until the mixture comes to a boil. Set the timer for two minutes and stir the mixture constantly while it is boiling. The mixture will become frothy.
• After two minutes, remove the mixture from the stove and pour over the top of the graham crackers in the 9x13 pan.
• Place in the oven and bake for 15 minutes.
• After removing from the oven, let the toffee sit for two minutes. Then sprinkle the 1 1/4 cups of chocolate chips evenly over the top. Wait for five minutes, then spread the melted chocolate with a spatula over the top of the toffee.
• Sprinkle more chopped pecans over the top of the melted chocolate if desired.
• Allow to cool completely. Then cut or break into pieces.