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Cookie Bloghop: Chocolate Graham Toffee Crunch

Chocolate Graham Toffee Crunch

I’m making food gifts for the holidays. This one isn’t healthy but it tastes really really really good. Like addictively, dangerously good.

If you make this, this is what I recommend: take a test piece or two or three, then put it in an airtight tin right away as soon as it’s done. Hide it away to keep yourself and your family members from eating it all. Give only small bits to people for gifts. Not too much … you wouldn’t want to be held responsible for any crazy candy-binges. By all means, do NOT tell them where you found the recipe, or how easy it was to make.

Oh please don’t make this if you or your intended recipient is trying to lose weight or has diabetes or a heart condition. We should all indulge occasionally, but you may have a hard time controlling yourself around this toffee. It is SO good. It doesn’t help that I’m a toffee fanatic and we always have toffee at Christmastime.

There. You have been warned.

Chocolate Graham Toffee Crunch

Chocolate Graham Toffee Crunch

Recipe from Hot Pink Apron who adapted it from David Lebowitz.com and Smitten Kitchen.com

  • About 20 chocolate graham crackers
  • 1 cup unsalted butter, cut into chunks
  • 1 cup firmly-packed light brown sugar
  • big pinch of sea salt
  • 1/2 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
  • Chopped almonds and/or pecans

Directions:

  1. Preheat the oven to 350F.  Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. (I had trouble with the paper sticking to the toffee. I would recommend foregoing the paper and foil altogether and just generously spraying or buttering the baking sheet. If you have a silicone baking mat, use that instead. In fact, I’m thinking about getting myself one just for making this!)
  2. Line the bottom of the sheet with your graham crackers, breaking extra pieces as necessary to fill in any spaces.  Do your best to create a solid blanket of crackers across the baking sheet.
  3. In a large (3-4 quart) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil.  Boil for 3 minutes, stirring constantly.  Remove from heat, add the salt and vanilla, and pour over graham crackers evenly, spreading with a heatproof spatula if needed.
  4. Bake for 12 to 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
  5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.  At this point, you can add any toppings you so desire.
  6. Let cool completely, then break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

Chocolate Graham Toffee Crunch

This recipe was shared at Totally Tasty TuesdaysMidnight Maniac Meatless Mondays,  Frugal Days, Sustainable WaysGooseberry Patch Baking up Memories!Wonka Wednesdays, the Newlyweds Recipe Linky and the #Cookielove Bloghop.

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14 responses

  1. Oh yum…. this was a childhood favorite of mine that I haven’t had in years. I love the idea of using chocolate graham crackers!

    December 6, 2011 at 11:08 am

  2. Good googly moogly, this looks so good! I really love the graham crackers in this. so cool!

    December 6, 2011 at 11:10 am

  3. WOW! Way to kick it up about 3 notches!! Beautiful post.

    December 6, 2011 at 11:10 am

  4. Kristin

    I have made this with saltine crackers also. Super yumm!!!!

    December 6, 2011 at 11:13 am

  5. Great advise to hide it away immediately – I know what I would do:) They look irresistible, and great photo with the snowy background.

    December 7, 2011 at 4:53 am

  6. chocolate graham crackers?! i need to look for those! these look DELICIOUS! perfect for mini-holiday giftbags! sending some #cookielove to you!

    December 7, 2011 at 9:26 am

  7. Great idea with the chocolate grahams! And love the snowy background. I live in NH… its 40 and rainy. I could go for a little snow before Christmas!

    December 7, 2011 at 10:43 am

  8. Oh my, Ann! These do sound dangerous! I may just have to make some myself, although my husband has a really hard time controlling himself around toffee and chocolate!:)

    December 7, 2011 at 11:38 am

  9. You should have kept this recipe hidden away, I can’t resist, as soon as I get some chocolate graham crackers, I’m making this one! Added it to my pins!

    December 7, 2011 at 1:12 pm

  10. Looks great! beautiful pictures.

    ~Melissa

    December 7, 2011 at 11:02 pm

  11. oh, yum!!

    December 8, 2011 at 12:36 am

  12. Love the pictures! And I love the advice about hiding some first off, lol! Great looking recipe :-)

    December 8, 2011 at 10:13 am

  13. Thank you everyone! I had to give them away so I wouldn’t eat them all myself … I kept catching myself snatching pieces.

    December 8, 2011 at 11:34 am

  14. I’ll be definitely adding these to my holiday baking list.

    December 14, 2011 at 1:20 pm

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