Graham Cracker Toffee
Graham Cracker Toffee Bars is a quick and easy way to cook candy. Only 5 ingredients and 20 minutes needed to make the best crispy, crunchy, buttery sweet treat.
Candy, Graham Cracker Toffee Bars
honey graham crackers
(~ 1 ½ sleeves)
(2½ sticks) salted butter
dark brown sugar
bag dark chocolate chips
Heath toffee bits
Preheat the oven to 350 degrees Fahrenheit and line a jelly roll pan (10x15 inches) with parchment paper.
Lay the graham cracker sheets on the bottom of the sheet pan in one layer. There is no need to break the crackers but it is ok if they are broken.
Set the pan aside for now.
In a saucepan, over medium high heat, stir the salted butter and dark brown sugar together until the butter has melted and everything is combined.
Bring the sugar mixture to a boil and then reduce to a simmer.
Simmer while stirring continuously for 5-7 minutes or until the mixture has thickened and lightened slightly in color.
Pour the hot mixture over the graham cracker layer and even out with a spatula, if necessary.
Place the pan in the oven to cook for another 5-7 minutes or until the sugar mixture is bubbling evenly all over.
Remove the pan from the oven and immediately sprinkle it with the dark chocolate chips.
Let the pan sit for 5 minutes or until they have melted enough to spread.
Use a spatula to spread the chocolate evenly over the toffee layer.
Top with the Heath toffee bits and then allow the pan to cool to room temperature, about 30 minutes.
Place the toffee in the refrigerator to cool for 1-2 hours or until completely set.
Cut into squares with a knife or pizza cutter and serve.
Stored your candy in an airtight container or plastic bag for 5-7 days at room temperature or 1-2 weeks in the refrigerator.
Make sure to line your baking sheet with parchment paper so that it's easy to remove. Don’t use aluminum foil because the candy will stick to it.
There is no need to break the graham crackers when layering them in the pan; it is also ok if they are broken.
Make sure to melt the butter and brown sugar together. If you melt the butter first and then add the sugar, the butter and the sugar will separate.
Made with love by Princess Pinky Girl