Graham Cracker Toffee
Graham Cracker Toffee takes about 20 minutes from beginning to end. This side dish has 700 calories, 6g of protein, and 46g of fat per serving. This lacto ovo vegetarian recipe serves 7 and costs $1.58 per serving. This recipe is liked by 8 foodies and cooks. A mixture of unsalted butter, graham cracker sheets, vegetable shortening, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Pies and Plots. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is not so tremendous. Similar recipes include Graham Cracker Toffee, 5-Ingredient Graham Cracker Toffee, and 5-Ingredient Graham Cracker Toffee.
Servings: 7
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 ½ cups dark chocolate or carob chips
10-12 graham cracker sheets
1 cup packed light or dark brown sugar
1 cup toasted pecans
1 teaspoon sea salt
1 ½ sticks unsalted butter
1 tablespoon vegetable shortening
Equipment:
baking sheet
sauce pan
oven
microwave
bowl
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment. Fill the tray with an even layer of graham crackers, breaking them up to fit as necessary.In a small saucepan melt the sugar and butter. Bring it to a boil and boil for three minutes. Immediately pour over the graham crackers. Be careful the mixture is very hot. Spread to cover the graham crackers evenly.Bake for 6-7 minutes, until the toffee is super bubbly. Allow to sit while you melt the chocolate.In a microwave safe bowl, place the chocolate or carob chips and the shortening. Microwave in 30 second increments, stirring in between, until fully melted. Pour over the graham crackers and spread into an even layer. Sprinkle with pecans and salt, pressing them in slightly so they stick.Cool toffee in the pan completely, about 4 hours. Break into pieces and serve. Toffee may be stored in an airtight container at room temperature for up to 1 week.
Step by step:
1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment. Fill the tray with an even layer of graham crackers, breaking them up to fit as necessary.In a small saucepan melt the sugar and butter. Bring it to a boil and boil for three minutes. Immediately pour over the graham crackers. Be careful the mixture is very hot.
2. Spread to cover the graham crackers evenly.
3. Bake for 6-7 minutes, until the toffee is super bubbly. Allow to sit while you melt the chocolate.In a microwave safe bowl, place the chocolate or carob chips and the shortening. Microwave in 30 second increments, stirring in between, until fully melted.
4. Pour over the graham crackers and spread into an even layer. Sprinkle with pecans and salt, pressing them in slightly so they stick.Cool toffee in the pan completely, about 4 hours. Break into pieces and serve. Toffee may be stored in an airtight container at room temperature for up to 1 week.
Nutrition Information:
covered percent of daily need
