Of all the homemade food treats I gave to friends and family this season, the one that got rave reviews and disappeared all too quickly was this easy Graham Cracker Toffee. Many of you may be familiar with this recipe; it feels like something your great aunt might whip up any time of year. I was introduced to this crazy sweet treat this summer, when a wonderful work colleague brought a few batches to our Labor Day barbecue.
If you cannot make this toffee, then you cannot cook. In fact, it doesn’t even feel like cooking. Just simmer butter and brown sugar (delish!), spread it on graham crackers and bake for a few minutes. I added melted chocolate and chopped walnuts for extra crunch.
This faux toffee actually tastes just as good as the toffee you’ll buy at the local markets. Sure, you may say it may not be the most flattering recipe of the ultimate gourmet, but make it so – I used organic graham crackers and local unsalted butter. My brown sugar was also organic, rich and moist. I toasted the nuts myself and used very high quality chocolate. Make a batch, and just try to keep the kids from this sticky sweet delight.
Graham Cracker Toffee
- About 12 whole (24 squares), (honey) graham crackers (perforated) broken into quarter sections
- 1/2 lb butter (2 sticks)
- 3/4 C light brown sugar
- 3/4 C chopped nuts (walnuts or pecans)
- 3/4 C Chocolate chips
- 1T milk
Line up the 44 pieces in a jelly roll pan (or cookie sheet with low sides), sides touching. Over low heat melt butter. Stir in the sugar – simmer (not boil) about 10 minutes – until it melts. Occasionally stir. Pour mix over crackers – spread evenly. Sprinkle w/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 chocolate chips and stir in milk. Top crackers with ribbons of melted chocolate by dribbling off a spoon. Add more milk if chocolate is too thick to form a ribbon. Package and give away to friends!
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