Sweet, salty, sticky toffee made with brown sugary graham crackers.
14graham crackersany flavor
1cupbrown sugarlightly packed
1cup(2 sticks) unsalted butter
2cupssemi-sweet chocolate chips
1/4cupchopped nuts optional-- may also use chopped candy and/or sprinkles
Preheat oven to 400ºF degrees. Generously spray a cookie sheet (or jelly roll pan) with non-stick spray. Set aside.
Break graham crackers into squares and arrange in the pan, covering the bottom but leaving a little bit of room between each square.
In a large saucepan over medium heat, bring butter and brown sugar to a boil. When mixture begins to boil, allow it to boil without stirring for 4-5 minutes. When mixture is bubbly and beginning to darken, pour it over the graham crackers. Place in oven for 8 minutes.
Remove toffee from oven and pour the chocolate chips over the top, distributing them evenly. Allow to sit for a minute or two so the chocolate chips can melt. Using an offset spatula or a spoon, smooth the chocolate chips into one melted layer. Top with chopped nuts (or topping of your choice).
Chill the toffee in the freezer for at least 1 hour OR in the refrigerator for 1 and 1/2 hours. Once the toffee is set, break into desired size pieces. Toffee can be stored in an airtight container in the refrigerator or at room temperature for up to 10 days. Toffee can be frozen up to 3 months. Thaw in refrigerator before enjoying.
This recipe may also be cut in half and prepared in a casserole dish (approximately 7" x 12")