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This recipe is so easy you won’t have the troubles I had trying to make the original Toffee version. It’s crispy, sweet, crunchy, smooth and altogether wonderful.
INGREDIENTS:

* 2 paper packages of graham crackers
* 1 cup broken pecans
* 1 cup butter (2 sticks)
* 1/2 cup sugar
* 1/4 cup brown sugar
* pinch of salt
* 12 oz. pkg. semisweet chocolate chips

PREPARATION:
Preheat oven to 350 degrees F. Line a 15×10″ jelly roll pan with foil, then grease the foil with unsalted butter. (If you use salted butter, it will stick!!) Cover the pan with the graham crackers, breaking them into pieces to fit if necessary.

Only make one layer. Arrange the pecans evenly over the graham crackers.

Combine the butter, sugars, and salt in a heavy saucepan. Bring to a rolling boil, stirring constantly, until the butter is absorbed and the mixture becomes smooth and thick. Then spoon the cooked syrup over the crackers to coat, spreading evenly.

Bake at 350 degrees for 10 minutes, until topping is bubbly all over the surface. Immediately sprinkle with the chocolate chips. Let the pan cool, then peel the foil off the toffee, break into pieces, and serve. Be sure to be very careful with that hot sugar syrup – it can burn like the dickens. Makes about 36 pieces

These are also excellent made with salted rectangular crackers as the base. I’ve also made them without the nuts; in that case, sprinkle a cup of milk chocolate chips over the bars after they are baked.

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