A fabulously crafty friend shared this recipe with me last year and, after a few adjustments, it’s now my go-to toffee recipe. It’s ridiculously easy and ridiculously loaded with butter, both in a good way. I submitted the original recipe to this Bon Appetit contest last week. I’d be so pleased if you wanted to vote for it over there!
Graham Cracker Toffee
- 12 graham crackers broken into halves sections (or 24 squares)
- 1/2 pound butter (2 sticks)
- 3/4 cup light brown sugar
- 3/4 cup chopped nuts (walnuts, pecans or pistachios)
- 3/4 cup bitter sweet chocolate chips
- 4 tablespoons milk
- Line a jelly roll or cookie sheet (with low sides) with aluminum foil. Place the crackers in the pan, with their sides touching.
- Over low heat, melt the butter. Stir in the sugar and simmer (not boil) about 10 minutes until it melts, occasionally stirring. Pour the butter-sugar mixture over the crackers and spread evenly. Sprinkle with chopped nuts.
- Bake at 350 degrees for 8-10 minutes. Keep an eye on them so they don’t burn. Cool & separate onto aluminum foil.
- Over low heat melt the chocolate chips and stir in milk. Top crackers with ribbons of melted chocolate by dribbling off a spoon. Add more milk if the chocolate is too thick to form a ribbon.
- Let cool for 2-4 hours, and then package and give away to friends!
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