Graham Cracker Toffee Food

TOFFEE CRUNCH GRAHAMS

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Place graham crackers in pan. In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds. , Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely.

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!

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.

GRAHAM CRACKER TOFFEE (AKA GRAHAM CRACKER CRACK)

Steps:

• Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray.
• Place graham crackers in pan in a single, flat layer so pan is completely covered with them. You will have to break some crackers to fill in the smaller spaces at the edges. It's ok if there are slight gaps, doesn't have to be perfect; set aside.
• To a medium, heavy-bottomed saucepan with high sides, add the butter, brown sugar, salt, and heat over medium-high heat to melt. Stir constantly until butter has melted.
• After butter has melted, allow mixture to boil for about 4 1/2 to 5 minutes at a medium-fast boil (lots of bubbles). Stir constantly to prevent burning. As you approach the 4 minute mark, mixture should seem thickened with the consistency of medium-thick caramel sauce. I pulled mine off the heat at 4 1/2 minutes because it was thick enough.
• Evenly pour mixture over graham crackers.
• Bake for about 7 minutes, or until there's bubbling around the edges.
• Remove pan from oven, evenly sprinkle with chocolate chips, return pan to oven, and bake for about 2 minutes, or until chocolate chips are glistening and have softened.
• Use a spatula to smooth the chocolate chips into an even, smooth layer of melted chocolate.
• Evenly sprinkle with toffee bits.
• Allow toffee to cool for about 2 to 3 hours, or until chocolate has set up and dessert is sliceable.*

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.

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.

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.

TOFFEE CRUNCH GRAHAMS

Steps:

• Line a 15x10 baking pan with heavy duty foil.
• Place graham crackers in one layer in the pan.
• In a saucepan, combine butter and brown sugar and bring to a boil, stirring constantly.
• Carefully pour toffee mixture over graham crackers.
• Sprinkle with almonds.
• Bake at 400 degrees for 6-8 minutes or until bubbly.
• Cool in pan for 4 minutes.
• Cut each cracker into four sections; transfer to wire rack to cool completely.

GRAHAM-PECAN TOFFEE

Steps:

• Arrange graham squares on bottom of 15x10x1-inch pan sprayed with cooking spray.
• Cook and stir sugar, butter, water and salt in medium saucepan on medium-high heat until mixture reaches 300°F on candy thermometer (hard-crack stage) or until small amount of mixture dropped into cold water separates into hard brittle strands. Remove from heat; stir in baking soda. Immediately pour over grahams; spread to evenly cover grahams.
• Sprinkle with nuts; cool. Melt chocolate as directed on package; drizzle over toffee. Let stand at room temperature until firm. Break into pieces.