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Category: Candy
Prep Time: Cook Time: Total Time:
About 20 chocolate graham crackers
1 cup unsalted butter, cut into chunks
1 cup firmly-packed light brown sugar
Big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
Chopped almonds and/or pecans
Preheat the oven to 350F. Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. (I had trouble with the paper sticking to the toffee. I would recommend foregoing the paper and foil altogether and just generously spraying or buttering the baking sheet. If you have a silicone baking mat, use that instead.)
Line the bottom of the sheet with your graham crackers, breaking extra pieces as necessary to fill in any spaces. Do your best to create a solid blanket of crackers across the baking sheet.
In a large (3-4 quart) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over graham crackers evenly, spreading with a heatproof spatula if needed. Bake for 12 to 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. At this point, you can add any toppings you so desire. Let cool completely, then break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.
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CHOCOLATE GRAHAM TOFFEE CRUNCH
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Category: Candy
Prep Time: Cook Time: Total Time:
About 20 chocolate graham crackers
1 cup unsalted butter, cut into chunks
1 cup firmly-packed light brown sugar
Big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
Chopped almonds and/or pecans
Preheat the oven to 350F. Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. (I had trouble with the paper sticking to the toffee. I would recommend foregoing the paper and foil altogether and just generously spraying or buttering the baking sheet. If you have a silicone baking mat, use that instead.)
Line the bottom of the sheet with your graham crackers, breaking extra pieces as necessary to fill in any spaces. Do your best to create a solid blanket of crackers across the baking sheet.
In a large (3-4 quart) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over graham crackers evenly, spreading with a heatproof spatula if needed. Bake for 12 to 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. At this point, you can add any toppings you so desire. Let cool completely, then break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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