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!