Ingredients:
About a sleeve and a half of graham crackers
2 sticks (1 cup) butter
1 cup brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
Directions:
Preheat oven to 425F
Line a half sheet pan with parchment paper and arrange the crackers in a single layer.
In a small saucepan, melt butter and brown sugar together (DO NOT ADD CHOCOLATE CHIPS) and bring to a slow boil over medium heat until it turns a caramel color, stirring occasionally. Let it bubble for about 3-5 minutes until it starts to get darker-don’t let it burn. It will smell like burnt sugar if you let it go too long. If you burn it, start over. Remove from the heat and pour over the crackers, spread caramel evenly, edge to edge.
Bake in the oven for 5 minutes or less-just until the caramel mixture is bubbly edge to edge-this will give you a crisp toffee texture. If you pull the pan out before it is completely bubbly across the entire surface edge to edge, you will end up with a softer, chewy caramel layer.
Remove from the oven and sprinkle chocolate chips over the bubbly crackers. Be patient and let the chips melt. They will be shiny when ready to spread. Test a couple with your knife to make sure they are completely melted so you get a smooth finish. Spread them over the crackers with a butter knife, the back of a spoon, or an offset spatula.
Transfer the pan to the refrigerator or freezer until set- like 30 minutes.
Break up into pieces. Store in an airtight container at room temp.
Graham Cracker Toffee
Ingredients
- About a sleeve and a half of graham crackers
- 2 sticks (1 cup) butter
- 1 cup brown sugar
- 8 ounces semisweet chocolate chips
Instructions
Preheat oven to 425F
Line a half sheet pan with parchment paper and arrange the crackers in a single layer.
In a small saucepan, melt butter and brown sugar together (DO NOT ADD CHOCOLATE CHIPS) and bring to a slow boil over medium heat until it turns a caramel color, stirring occasionally. Let it bubble for about 3-5 minutes until it starts to get darker-don't let it burn. It will smell like burnt sugar if you let it go too long. If you burn it, start over. Remove from the heat and pour over the crackers, spread caramel evenly, edge to edge.
Bake in the oven for 5 minutes or less-just until the caramel mixture is bubbly edge to edge-this will give you a crisp toffee texture. If you pull the pan out before it is completely bubbly across the entire surface edge to edge, you will end up with a softer, chewy caramel layer.
Remove from the oven and sprinkle chocolate chips over the bubbly crackers. Be patient and let the chips melt. They will be shiny when ready to spread. Test a couple with your knife to make sure they are completely melted so you get a smooth finish. Spread them over the crackers with a butter knife, the back of a spoon, or an offset spatula.
Transfer the pan to the refrigerator or freezer until set- like 30 minutes.
Break up into pieces. Store in an airtight container at room temp.
Notes
You can make this same recipe with saltine crackers instead of graham crackers.
