Graham Cracker Toffee Bars Recipes
GRAHAM CRACKER TOFFEE BARS
Show off your baking skills with these amazing Graham Cracker Toffee Bars. These sublimely sweet Graham Cracker Toffee Bars are topped with semi-sweet chocolate and pecans for incredible, crowd-pleasing flavor.
Provided by My Food and Family
Categories Nuts
Time 25m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Arrange graham squares in single layer in 15x10x1-inch pan sprayed with cooking spray.
- Bring butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams.
- Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with chopped chocolate; bake 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with nuts; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
GRAHAM CRACKER TOFFEE BARS
Delicious twist on toffee!
Provided by Sara Merow
Categories Other Desserts
Time 30m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350*F
- 2. Arrange graham crackers in the bottom of a 15 1/2 x 10 1/2 inch jellyroll type baking pan.
- 3. In a medium sauce pan, combine the butter and brown sugar. Over medium heat, bring to a boil. Reduce heat to low and cook for 5-6 minutes, stirring occasionally.
- 4. Remove from heat and stir in chopped pecans. Pour mixture over graham crackers. Spread evenly.
- 5. Bake at 350 for 8-9 minutes.
- 6. Remove from oven to cooling rack. Scatter chocolate chips over the hot toffee. Wait for 1 minute, then spread the chocolate evenly over the toffee.
- 7. Let the graham cracker bars cool completely. I usually put mine in the fridge for a little while. When cooled I flip over the pan (using another jelly roll pan) so that the bars are upside-down, then I cut along the individual graham crackers.
- 8. Enjoy!
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- 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.
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- Preheat oven to 350 degrees F. Line a large sheet pan with a Silpat baking mat or with parchment paper. Do not use aluminum foil or the caramel will stick.
- Arrange the graham crackers in a single flat layer over the prepared sheet pan. If they are not on a flat layer, the toffee will pool in the center while baking.
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