Salted Toffee Chocolate Graham Cracker Squares 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.

SALTED CHOCOLATE TOFFEE BARS

Steps:

• 1. Preheat oven to 350 degrees F. Cover a cooking sheet with aluminum foil. Place graham crackers in a layer on the sheet, without overlapping. (They should fit perfectly, but you might have to turn some of them sideways.) NOTE: If you break the crackers into squares at this point, it will make it easier to cut them later. I figured this out AFTER I made them. =^..^=
• 2. Sprinkle the graham crackers with toffee bits...
• 3. ...then nuts. (This is when you could also sprinkle a few Rice Krispies, too, if you want.)
• 4. In a small pan, melt butter & sugar together over medium-high heat, NOT STIRRING. (This is important!) You can swirl the mixture in the pan occasionally. When the mixture starts to boil, REDUCE heat and cook at a rapid simmer for 2 minutes, swirling occasionally.
• 5. Once the butter & sugar mixture is syrupy, remove from the heat and immediately pour over the graham crackers.
• 6. Bake in the oven for about 10-12 minutes, until the syrup is bubbling.
• 7. Remove the pan from the oven & place on a wire rack. Immediately sprinkle chocolate chips (and/or butterscotch chips) over the graham crackers. (NOTE: I used the entire bag of chocolate chips but it was, and I don't say this often, too much chocolate for me. So I've listed a smaller amount in the ingredients section. But suit yourself, as I always encourage!)
• 8. NOTE: You can leave the chocolate chips as they are or spread the chocolate with a knife, if you want, after waiting a few minutes until the chocolate chips soften. You could also add the raisins or craisins before spreading the chips.
• 9. Sprinkle with coarse salt. (I actually do this with my fingers to make sure it all doesn't end up in one spot!) It doesn't take much!
• 10. Cut the bars into 2 inch squares with a pizza cutter or sharp knife. If you broke the graham crackers up into squares early, this will be REALLY easy!
• 11. Cool completely on the cookie sheet, but I usually put them in the refrigerator to set the chocolate once they finally cool enough to do so.
• 12. Carefully peel the aluminum foil from the backs of the bars. (Don't ask me how I know this!) Store in an airtight container for up to a week.

SALTED TOFFEE-CHOCOLATE SQUARES

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
• In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)

SALTED TOFFEE-CHOCOLATE SQUARES

Steps:

• Preheat oven to 350. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on the sheet, edges touching. Sprinkle the almonds and toffee chips over the graham crackers.
• In a small saucepan, bring the sugar and butter to a boil over med-high heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until syrupy approx 2 minute Immediately pour over the graham crackers. Bake until the sugar topping is bubbling, approx 12 minute Remove from oven and immediately sprinkle with chocolate chips. As the chocolate melts smooth out the chocolate and sprinkle with sea salt. Cut into 2 inch squares with a pizza cutter. Let cool on a wire rack.
• Bring the sugar.

CHOCOLATE TOFFEE GRAHAM TREATS

Steps:

• Preheat oven to 350*.
• Arrange graham crackers in a single layer in a 15 x 10 baking sheet.
• Combine butter and sugar in saucepan and bring to a boil over medium heat, stirring constantly until butter melts; then boil 2 minutes.
• Remove from heat and stir in pecans.
• Pour mixture evenly over crackers and spread carefully to edge of pan, covering crackers completely.
• Bake for 10 minutes.
• Remove from oven and sprinkle evenly with chocolate chips; when chips melt, smooth evenly to cover top.
• Cool in pan for 5 minutes; carefully separate and transfer squares to a wax paper lined cookie sheet.
• Refrigerate until chocolate hardens.

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.