Graham Cracker Toffee

by Maggie Battista on December 7, 2009

in All Recipes, Desserts, Featured, Holiday

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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

Ingredients:

  • 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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Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's writing her first-ever cookbook Food Gift Love to be published by Houghton Mifflin Harcourt in fall 2015.


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  • http://megan-deliciousdishings.blogspot.com Megan

    I've made something like this before with saltines instead of graham crackers and mini m&ms and pretzel pieces instead of nuts. This version looks really good!

  • http://www.thibeaultstable.com/ Ann

    I really like the idea of Graham Cracker Toffee. I'm sure they are delicious. And so simple too.

  • Beth

    I tried to make this a few years ago and it ended in disaster with me peeling little tiny pieces of foil off the bottom of the crackers. It was more trouble than it was worth. I wonder what I could have done wrong as yours looks wonderfully perfect!

  • Mandie

    I made this recently, and they were YUMMY! Some of them weren't crunchy…and they didn't really look like yours did, but really good all the same. I topped mine with hazelnuts. Mmm, mmm, I will be making this again for the holidays next year!

  • Dave

    Instead of using foil, I just use pam spay on my jellyroll pan and it works fine. I would think if you use pam spray on your foil it would work also (plus be a fast clean up job too). Just thought I would let you know- D

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