Christmas has come and gone. But sitting here looking out my window with the snow coming down (yea snow!!!), it makes me want a cookie… a Christmas cookie. And so I made up a batch of Graham Cracker Toffee Bars (the top left in the picture below). Nuts, chocolate, butter, sugar. Pretty much perfection. The one trick is to use a candy thermometer to make sure your sugar and butter mixture reaches the correct temperature. If it doesn’t, no fear, it won’t taste bad (I mean…butter and sugar, come on… by definition it is yummy), but It will cause the end product to be grainy and crumble.
I need to get back to health recipes…
mmmmm Chocolate……
Graham Cracker Toffee Bars
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Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
- 1 package honey graham crackers
- 14 ounces Hershey’s chocolate bars (I use two large 7 oz bars)
- 1 cup butter 2 sticks
- 1 cup light brown sugar
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F.
- Line a 9×13” pan with parchment paper (or spray with cooking spray.)
- Place graham cracker sheets along the bottom of the pan.
- Add butter to a large saucepan over medium heat and allow it to melt. Add the brown sugar and pecans, and stir constantly, bringing the mixture to a full boil.
- Boil for 5 minutes, stirring constantly.
- Remove from heat and pour mixture over graham crackers and spread into an even layer.
- Bake for 7 minutes.
- While the bars are baking, unwrap the Hershey’s chocolate bars and break them into pieces.
- Remove bars from oven and carefully place chocolate pieces across the top of the toffee layer. Cover the pan with a lid or aluminum foil to allow the chocolate to melt (5-10 minutes).
- Once chocolate has begun to melt, remove the lid and use a spatula to spread the melted chocolate evenly over the bars.
- Allow to cool completely before serving. I like to store mine in the fridge to set up (not required) but I leave them out at room temperature for 15 minutes before cutting them, to allow the chocolate to soften.
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