- about 10 full-size honey graham crackers, or enough to cover
pan (I used low-fat)
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed
- 1/2 teaspoon salt, or to taste
- 2 cups semi-sweet chocolate chips
- 1/3 cup toffee bits
INSTRUCTIONS HOW TO MAKE IT :
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum
foil and spray with cooking spray.
- Place graham crackers in pan in a single, flat layer so pan
is completely covered with them. You will have to break some crackers to fill
in the smaller spaces at the edges. It’s ok if there are slight gaps, doesn’t
have to be perfect; set aside.
- To a medium, heavy-bottomed saucepan with high sides, add
the butter, brown sugar, salt, and heat over medium-high heat to melt. Stir
constantly until butter has melted.
- After butter has melted, allow mixture to boil for about 4
1/2 to 5 minutes at a medium-fast boil (lots of bubbles). Stir constantly to
prevent burning. As you approach the 4 minute mark, mixture should seem
thickened with the consistency of medium-thick caramel sauce. I pulled mine off
the heat at 4 1/2 minutes because it was thick enough.
- Evenly pour mixture over graham crackers.
- Bake for about 7 minutes, or until there’s bubbling around
- Remove pan from oven, evenly sprinkle with chocolate chips,
return pan to oven, and bake for about 2 minutes, or until chocolate chips are
glistening and have softened.
- Use a spatula to smooth the chocolate chips into an even,
smooth layer of melted chocolate.
- Evenly sprinkle with toffee bits.
- Allow toffee to cool for about 2 to 3 hours, or until
chocolate has set up and dessert is sliceable.
I made this on a very warm day and after 4 hours cooling at room temp, the chocolate was still on the melty side. I didn’t refrigerate it because of the condensation effect that happens after chocolate has been refrigerated and then comes to room temp and you can see fine water droplets on it, but this is merely a cosmetic issue. If you’re in a hurry you can expedite the cooling process by refrigerating, noting the condensation effect will occur. Toffee will keep airtight at room temp for up to 2 weeks, or in the fridge for up to 1 months, or freezer for up to 3 months.
TRY THESE OTHER TOFFEE RECIPES >>
Source : Recipes