Graham Cracker Toffee

 

Graham Cracker Toffee

This is an easy candy recipe! A perfect addition to your Christmas cookie trays and holiday dessert tables.

Ingredients

• 15 full honey graham crackers (approximately 1 ½ sleeves)
• 1 ¼ cups butter
• 1 ¼ cups brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt or sea salt
• 2 cups (10 ounces) milk chocolate chips
• ⅔ cup Heath or Skor toffee bits or other toppings

Instructions

Line a jelly roll pan (10 x 15 inches) with nonstick foil or parchment paper. You can also use a silicone baking mat. Preheat the oven to 350°F. Place the crackers in a single layer on the jelly roll pan. You may have a little space left over – that is perfectly fine. Set aside.
Melt brown sugar and butter together in a 3 quart heavy sauce pan, stirring frequently over medium heat.
Bring mixture to a boil, and boil for 3 full minutes stirring almost continuously. (If using a candy thermometer, you are looking for 270°F-290°F degrees.)
Remove from heat and stir in vanilla extract and salt. 

Pour mixture over the top of the graham crackers and spread evenly over the crackers with a spatula.
Place the pan in the oven to cook for 5 to 7 minutes. It should be bubbling vigorously when removed. 

Remove the pan from the oven and immediately sprinkle chocolate chips over the top. Cover the pan with foil or lid, and let sit for 5 minutes or until the chocolate chips have softened enough to spread easily.
Remove foil and use an offset spatula to gently spread melted chocolate.
Top with Heath toffee bits (or other toppings).
Let toffee set up at room temperature until completely cooled, or chill in fridge for at least 2 hours.
Use your hands to "crack" it or use a knife to cut into squares. 
Serve and enjoy.

Nutrition

Calories: 266kcal | Carbohydrates: 27g | Protein: 1g | Fat: 17g