MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Graham Cracker Toffee
Categories: Breads, Chocolate, Snacks
Yield: 24 Servings
10 Honey graham crackers
1 c Unsalted butter
1 c Light brown sugar; packed
1/2 ts Salt; to taste
2 c Semi-sweet chocolate chips
1/3 c Toffee bits
Set oven @ 350°F/175°C.
Line a 9x13" pan with aluminum foil and spray with cooking spray.
Place graham crackers in pan in a single, flat layer so pan is
completely covered with them. You will have to break some crackers
to fill in the smaller spaces at the edges. It's ok if there are
slight gaps, doesn't have to be perfect; set aside.
To a medium, heavy-bottomed saucepan with high sides, add the
butter, brown sugar, salt, and heat over medium-high heat to melt.
Stir constantly until butter has melted.
After butter has melted, allow mixture to boil for about 4-1/2 to
5 minutes at a medium-fast boil; lots of bubbles. Stir constantly
to prevent burning. As you approach the 4 minute mark, mixture
should seem thickened with the consistency of medium-thick caramel
sauce. I pulled mine off the heat at 4-1/2 minutes because it was
thick enough.
Evenly pour mixture over graham crackers.
Bake for about 7 minutes, or until there's bubbling around the
edges.
Remove pan from oven, evenly sprinkle with chocolate chips, return
pan to oven, and bake for about 2 minutes, or until chocolate chips
are glistening and have softened.
Use a spatula to smooth the chocolate chips into an even, smooth
layer of melted chocolate.
Evenly sprinkle with toffee bits.
Allow toffee to cool for about 2 to 3 hours, or until chocolate has
set up and dessert is sliceable.
Recipe FROM:
https://www.averiecooks.com
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