The quick and easy way to make chocolate-covered toffee, starting with a base of graham crackers. This stuff is addictive! And it's not just for kids!
Toffee is a holiday favorite for many. But oh! it can be so fussy.
Pull out the candy thermometer to achieve the right temperature and consistency – and don’t let it burn!
And even if you successfully make it through the cooking stage, the mixture can still be hard to work with.
GRAHAM CRACKER TOFFEE starts with every-day graham crackers that are barely recognizable once miraculously transformed into a crisp, sugary-buttery-caramel base. Then top with chocolate and nuts (or how about chopped peppermint?) and the result is suggestive of a perfectly fresh handmade Heath bar.
These are easy and taste great too. At a dinner party awhile back, I watched several people (not kids, grown-ups!) casually reach toward the plate for an extra piece, hoping no one would notice.
Be forewarned: these are addictive!
GRAHAM CRACKER TOFFEE
Hands-on time: 15 minutes
Baking, resting, freezing: 60 minutes
- 1/2 cup butter (1 stick)
- 1/2 cup (120g) brown sugar
- 1/2 teaspoon cinnamon, optional
- 1/8 teaspoon salt
- 12 chocolate or plain graham crackers (about half a 14-ounce box)
- 1-1/2 cups (9oz/255g) semisweet chocolate chips
- 1 cup (about 4 ounces/110g) toasted pecans or walnuts (or other nuts), chopped (how to toast nuts)
Preheat oven to 375F.
Melt the butter, brown sugar and salt in a heavy saucepan over moderate heat. Cook until smooth and a little bit ropey, about five minutes, stirring frequently.
Meanwhile, line a 15x10 rimmed baking sheet with foil, leaving a slight overhang. Lightly butter the foil. Break the crackers into four sections along the score lines and arrange in a single layer on the sheet, leaving a slight space between the crackers so that the toffee can soak between.
Pour the hot toffee mixture over the crackers, spread evenly to completely cover the crackers. Bake for 10 minutes (or less, see Later Notes).
Scatter chips evenly over top, return to oven until chocolate softens, 2 – 3 minutes. With a spatula, spread melted chocolate evenly over the crackers. Sprinkle nuts evenly over top the chocolate.
Cool for 30 minutes, then transfer to freezer for 15 minutes. Use the foil handles to lift out of the baking sheet, then break the crackers into rough pieces about 1-1/2 inches square.
DOES THE TOFFEE SOAK IN? I remember that it does, and that the toffee-drenched graham crackers are really good. But with a recent couple of batches, the toffee didn't soak in. So I've rewritten the recipe suggesting that the graham crackers squares get broken up and also to leave a bit of space between them. The next batch, I'm also going to let the hot toffee soak in for a few minutes before adding the chocolate onto the top for melting. Another cook says that his grandmother's recipe uses two sticks of butter and that it "really transforms" the graham crackers. That might be another tack.
TIMING Two other cooks have found that 10 minutes in the oven is too long, I've never had that issue with multiple batches in different ovens but you might want to watch carefully the first time you make this.
CHOCOLATE Good-quality chocolate doesn't melt as easily as chocolate chips so if that's your choice, I'd recommend melting it separately rather than in the oven, then spreading over top. I break it into pieces, then put into the microwave in 30 second bursts.
PECANS Trader Joe's pre-toasted pecans are just the right size (and priced so well, and so convenient) although could use a little more toasting.
UPDATED Recipe updated 2010 and 2012.
Feeding a Chocolate Habit
Shop Your Pantry First
© Copyright 2005 Kitchen Parade