Graham Cracker Toffee
User Reviews
5
Graham Cracker Toffee
Description
This Graham Cracker Toffee features a base of whole graham crackers spread with a hot mixture of melted butter, brown sugar, and pecans cooked to a bubbling toffee stage. Baking the toffee atop the crackers lets the flavors absorb and meld while developing a glossy, firm topping. Once out of the oven, the semi-sweet chocolate chips are sprinkled on and softened by the residual heat, adding a smooth chocolate layer that contrasts with the nutty toffee. After chilling, the toffee sets to a firm but breakable consistency, making it easy to slice. The pecans bring a buttery crunch that complements the sweet, caramelized sugar coating. This treat stores well for up to a week in an airtight container.
The texture plays between the crisp graham crackers and the chewy, slightly sticky toffee with crunchy nut bits embedded. The chocolate topping adds mild sweetness and slight bitterness balancing the rich caramel notes. These squares can serve as a snack, dessert, or party treat.
To ensure the toffee spreads evenly, the hot mixture is gently spread on the crackers before baking but doesn’t need extensive spreading as it flows and levels in the oven. Cooling fully before cutting is essential for clean pieces and proper firmness.
Ingredients
- 2 leeves graham crackers
- 1 ¼ cups butter (2 1/2 sticks)
- 1 ¼ cups brown sugar
- 2 ½ cups pecans chopped
- 1 teaspoon vanilla extract
- 3/4 cup semi sweet chocolate chips mini
Instructions
- Preheat oven to 350F.
- Open the graham crackers and arrange them in a single layer on a large baking sheet that is lined with parchment paper or a silicon baking mat.
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook until the mixture begins to bubble. Allow it to boil, stirring constantly, for 2 minutes. Remove from the heat and stir in the vanilla extract and chopped pecans.
- Carefully pour the hot pecan toffee all over the graham crackers and use a spatula to gently spread it out (it will continue to spread in the oven, so no need to work too hard to spread it edge to edge).
- Bake at 350F for 10 minutes.
- Remove the graham cracker toffee from the oven and sprinkle with the mini chocolate chips. Allow the toffee to cool on the baking sheet for 1 hour, or until cool to the touch and firm.
- Cut the graham cracker toffee into squares or small bite-size pieces. Serve immediately or store in an airtight container for up to a week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 121mg | 5% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 457IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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