5-Ingredient Graham Cracker Toffee
Quick and easy to make. Sprinkle whatever topping you prefer on top!
A favorite camping snack or dessert.
Ingredients
- 14–16 sheets of graham crackers
- 1 c. packed brown sugar
- 1 c. (2 sticks) salted butter
- 1-1/2 mini semisweet chocolate chips (or dark chocolate)
- 1 c. chopped pecans, toasted (or toffee bits, pretzels, candy sprinkles etc.)
Instructions
Toast pecans and set aside (I do in a small fry pan on high heat. Stir constantly for 1-2 minutes until toasted. Do not burn!)
Preheat oven to 350 degrees.
Line an 11 x 15-inch baking sheet (or jelly roll pan) with parchment paper or aluminum foil (if using aluminum foil, mist it with baking spray).
Arrange graham crackers touching side by side in a single layer, breaking some of the graham crackers in half if need be so that that they fit. Set aside.
In medium saucepan, heat the butter over medium-high heat until melted. Add brown sugar and stir to combine. Continue cooking until the mixture reaches a boil, stirring constantly. Let the mixture boil for about 2 minutes, then remove from heat and pour over graham crackers.
Use a spatula or spoon to spread the mixture evenly over the graham crackers. Bake for 6-7 minutes or until the butter mixture is bubbly
Remove pan and immediately sprinkle the chocolate chips evenly on top of the graham crackers. Let sit for a few minutes until the chocolate is melted, then use a spoon to spread the chocolate around as much as you’d like.
Sprinkle nuts (or your desired topping) evenly on top of the melted chocolate.
Let sit for about two hours and them cut and serve. You can also cool faster in the refrigerator or freezer for a quicker serve time.
Store in an airtight container at room temperature or in the refrigerator. Will keep for 2 weeks.
NOTE: You can halve this recipe and use a 9 x 12-1/2 inch shallow baking pan.