Best Graham Cracker Toffee Recipes

GRAHAM CRACKER TOFFEE BARS

Steps:

• Heat oven to 350°F.
• Arrange graham squares in single layer in 15x10x1-inch pan sprayed with cooking spray.
• Bring butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams.
• Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with chopped chocolate; bake 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with nuts; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.

GRAHAM CRACKER TOFFEE CRUNCH

Steps:

• Heat oven to 350 degrees F.
• Line a 15x10x1 inch baking sheet with foil or parchment paper lightly sprayed with non stick cooking spray.
• Break graham crackers into quarters and cover the baking sheet in a single layer.
• In a saucepan over medium heat, combine the butter and brown sugar. Bring to a boil, stirring constantly, for about 3 minutes.
• Remove from heat and pour evenly the graham crackers. You may need to spread mixture evenly over graham crackers with a spoon.
• Bake for 7 minutes.
• Remove from oven and sprinkle chocolate chips over the baked toffee and let them melt for a few minutes. Spread melted chocolate evenly over the toffee.
• Sprinkle chopped pecans on top of the melted chocolate.
• Cool completely (put in fridge to set up faster) and break into pieces to serve.
• Store in an airtight container.

EASY PECAN BRICKLE BARS GRAHAM CRACKER TOFFEE RECIPE

Steps:

• Break grahams into fourths. Line 15x10x1inch pan with crackers. Pan melt butter and sugar. Bring to a boil over medium high heat, remove immediately and pour over crackers. Sprinkle with nuts.
• Bake in a 350 degree oven for 12-15 minutes. Remove from oven and transfer to parchment paper. The best way to do this is using two butter knives, or a small spatula. Scoop each graham cracker individually and transfer to parchment.
• Repeat until all grahams are moved to paper.
• Spread melted chocolate over each brickle bar. Allow to set. Store in airtight container.

SALTED TOFFEE-CHOCOLATE GRAHAM CRACKER SQUARES

Steps:

• Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers. Sprinkle toffee bits and almonds over graham crackers. In a small saucepan, bring sugar and butter to a boil over medium-high heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, about 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife, cut into 2-inch squares. Let cool completely. Store in an airtight container, up to 1 week. *Note: I searched high and low but couldn't find the elusive "toffee bits." I couldn't even find some Skor bars to chop up. With no other options and with the advice of the bodega cashier, I subbed 3 chopped Butterfingers.

GRAHAM CRACKER TOFFEE BARS

Steps:

• 1. Preheat oven to 350*F
• 2. Arrange graham crackers in the bottom of a 15 1/2 x 10 1/2 inch jellyroll type baking pan.
• 3. In a medium sauce pan, combine the butter and brown sugar. Over medium heat, bring to a boil. Reduce heat to low and cook for 5-6 minutes, stirring occasionally.
• 4. Remove from heat and stir in chopped pecans. Pour mixture over graham crackers. Spread evenly.
• 5. Bake at 350 for 8-9 minutes.
• 6. Remove from oven to cooling rack. Scatter chocolate chips over the hot toffee. Wait for 1 minute, then spread the chocolate evenly over the toffee.
• 7. Let the graham cracker bars cool completely. I usually put mine in the fridge for a little while. When cooled I flip over the pan (using another jelly roll pan) so that the bars are upside-down, then I cut along the individual graham crackers.
• 8. Enjoy!

ALMOND GRAHAM CRACKER TOFFEE

Steps:

• 1. Preheat oven to 350. Cover a baking sheet (regular size 11x15) with foil and spray with nonstick cooking spray. Line completely with graham crackers, breaking to fit completely on the bottom of pan.
• 2. In a medium saucepan, melt butter and then add brown sugar. Cook, stirring, until boiling and allow to boil, stirring constantly, for 2 minutes on medium high heat. Pour over graham crackers in pan and spread with knife or metal spatula.Bake 7 minutes, or until bubbles.
• 3. Remove from oven and sprinkle with chocolate chips. Allow to sit to melt chocolate and spread completely. Top with Almonds and cool or place in fridge for an hour. Break into pieces.

GRAHAM CRACKER TOFFEE

Steps:

• directions: 1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat, parchment paper, or aluminum foil. If you are using aluminum foil, spray lightly with nonstick cooking spray. Place graham crackers in a single layer, touching, on the large baking sheet. Set aside. 2. In a medium saucepan, melt butter and brown sugar together over medium-high heat. Bring butter and brown sugar mixture to a boil. Simmer for 4 minutes, stirring constantly. Pour mixture evenly over graham crackers. Bake for 8 minutes. 3. Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the top of the graham crackers. Let the chocolate chips sit for 2 minutes so they have a chance to melt. Spread melted chocolate with a knife or rubber spatula. Sprinkle almonds or pecans on top. 4. Let the graham cracker toffee sit for about 2 hours or until the chocolate hardens. If you are in a hurry, you can refrigerate the toffee for an hour, or freeze for 30 minutes. When chocolate is set up, break the toffee into pieces and enjoy!
• I used Nabisco original grahams (liked better than honey maid here)
• I used 14 crackers in 11 x 17 sheet (tried both 13 x 18 and 10 x 15). Second place is 13 x 18 (bershads couldn't tell diff with 11 x 17)
• i lined pan with heavy duty foil and sprayed with pam organic canola spray
• I only simmered 3 1/2 min, and started timer right after started simmering
• I cooled 45 min room temp, and then 45 minutes in fridge before cutting. I stored in fridge.

GRAHAM CRACKER TOFFEE

Steps:

• 1. Preheat oven to 350'F.
• 2. Cover jelly roll pan (15 x 10 x 1) with divided graham crackers in a single layer - sides touching.
• 3. Melt butter in saucepan, then add sugar. Boil 2-3 minutes, stirring continuously until blended. Spread evenly over graham crackers. Sprinkle with coarsely chopped pecans.
• 4. Bake for 8-10 minutes or until bubbly and golden brown.
• 5. While they are baking, cut a brown paper bag open and spread across the counter. Quickly remove crackers from pan onto brown paper, separating them as you do.