Thursday, December 11, 2014


This is one recipe that is ALWAYS made during the Christmas season. If this isn't made then it just doesn't feel like Christmas. Many people make Saltine Toffee and I have never been much of a fan, because growing up with my mom's graham cracker toffee always took the cake!
I adore this recipe because it's very quick and easy, but I have learned the hard way if you don't follow this recipe exactly you will get a burnt version and it ruins it completely. 
Yesterday, Kensi got then opportunity to make this with my mom for the first time. Of course Finn-Man was hungry as well so I didn't get pictures of the whole process, but it was pretty sweet capturing these two in the kitchen together. 

Graham Cracker Toffee
Makes 48 pieces

Unsalted Butter, room temperature for greasing the pan
1 box of Nabisco or Honey Maid Graham Crackers
1 cup (2 sticks) Unsalted Butter 
1 cup Brown Sugar 
3/4 cup Nuts such as almonds or pecans, chopped (optional)
3/4 cup Semi-Sweet Chocolate Chips

Preheat oven to 375 degrees.
Use room temperature butter to completely butter the insides (bottom and sides) of a jelly roll pan (10x15x1). Line the entire bottom with graham crackers (then break into ¼ pieces with a knife so that the entire pan, including the corners and sides are lined with graham crackers). 

In saucepan combine the 1 cup of butter  and 1 cup of brown sugar. Bring to a boil for EXACTLY 5 minutes. Then, pour over graham crackers, sprinkle with chopped nuts (if using) and bake for EXACTLY 8 minutes.   

Remove from oven and sprinkle chocolate chips on top. Let it set for about 3-5 minutes and spread melted chocolate over graham crackers. 

Let it cool for about and break into random pieces. Keep in an airtight container or bag.

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