Toffee Graham Crackers
If you’re looking for a fast, easy recipe to give as a holiday gift to your neighbors or co-workers or a treat for your own family, I’ve got you covered.
Years ago, a co-worker brought in some of these toffee graham crackers that her mom had made. I didn’t waste any time getting the recipe and was delighted to see how easy they were to make. Previously, I had failed at making toffee on more than one occasion. If a recipe mentions a candy thermometer or “soft boil” stage, that is a good way to scare me off after screwing up my earlier attempts at making toffee.
No candy thermometer required here! It is simplicity itself and so quick to throw together that the pan will be ready to go into the oven, but your oven won’t even be up to temp yet unless you give it a head start. It bakes in 5 minutes, and then all you have to do is sprinkle some chocolate chips on top while it’s hot, wait a few minutes to spread the melted chocolate, and top off with a sprinkle of chopped walnuts. Easy peasy!
After the chocolate has chilled and is solid, break the toffee crackers into pieces and divvy them up into some decorative boxes or tins. You’ll have a very tasty gift for some lucky recipients. I’m sure I don’t have to remind you to save some for yourself!
One year ago: Potica
Two years ago: Huevos Rancheros
Three years ago: Baked Stuffed Mushrooms
Toffee Graham Crackers
Ingredients
- Enough Graham Crackers (or Saltines) to cover bottom of 15x10x1 pan
- 1 cup unsalted butter (2 sticks)
- 1 cup light brown sugar, firmly packed
- 1 11½ -oz. package of milk chocolate chips
- 1 cup chopped walnuts
- Sea salt flakes, optional
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Directions
Line 15x10x1 pan with foil. I use Reynold’s non-stick foil which works really well. Place crackers in a single layer to completely cover pan.
In medium saucepan, combine sugar and butter. Heat and stir until it boils, gently, for 3 minutes. Pour evenly over crackers.
Bake 375o F for 5 minutes or until complete surface bubbles. Remove from oven and sprinkle chocolate chips over immediately. Let stand a few minutes and then use an offset spatula to spread the chocolate evenly. Sprinkle with walnuts, pressing them lightly into the chocolate. Sprinkle with sea salt if using.
Chill the toffee crackers and then cut or break into pieces. Store in airtight container.
Fran’s Notes
I’ve always made this recipe using graham crackers, but I’ve seen other recipes which call for soda crackers such as Saltines. I decided to experiment this time and used half graham crackers and half Saltines (the regular salted crackers). While the half with Saltines were quite good, I found them to be not quite as crisp as the half with graham crackers although equally delectable in their own way. The softer texture isn’t a bad thing at all—they were delightfully chewy. It’s super easy to make a batch using both kinds of crackers in the same pan. Try it yourself and decide which cracker you like best.
Source: A recipe given to me by a co-worker