Easy Graham Cracker Toffee
Easy and delicious. Great for gift giving and the holidays.
Servings: 30 servings
Ingredients
- 16 graham cracker sheets
- ½ c dark or light brown sugar
- 1 c unsalted butter 2 sticks
- ⅛ tsp salt omit if using salted butter
- ½ tsp rum flavoring
- 1 c Blue Diamond dark chocolate oven roasted almonds or other nuts
- 6-8 oz milk or semi-sweet chocolate chips or your favorite chocolate
- Coarse sea salt
Instructions
- Preheat oven to 350°.
- Line cookie sheet with parchment paper or foil coated with butter (or butter-flavored spray oil) to prevent sticking.
- Cover prepared cookie sheet with whole graham cracker sheets.
- In saucepan, bring sugar, butter and rum flavoring to a boil over MEDIUM heat. Boil for 4 minutes while stirring constantly.
- When done, immediately pour over crackers, spreading evenly.
- Bake for 8 minutes.
- Coarsely chop almonds.
- When done, remove cookie sheet from oven & immediately add chocolate over the top of graham crackers.
- Let sit for 2 minutes & then spread with a knife or rubber scraper.
- Sprinkle with sea salt to taste. Then sprinkle coarsely chopped nuts and press lightly with wax paper to set.
- Cool in fridge or freezer.
- Break into pieces & serve.
Notes
TIPS: To save money on this recipe, you can buy generic ingredients at Aldi's. I like to use the small milk or dark chocolate bars at Aldi's (the ones we used as table favors for Alex's wedding). They come in packs of 5 for about $2.00 and taste much better than the chocolate chips. Just break the bars into pieces so they melt faster. You need a minimum of 8 bars, but can use all 10 if you want an extra thick layer of chocolate. Also, when laying out the graham crackers, lay them in landscape position and you'll be able to get 3 columns of 6 graham crackers. Definitely use the parchment paper if you have it. MUCH easier than peeling off the foil, which tends to stick quite a bit.
