Description
Make simple, buttery toffee bars using graham crackers, chocolate, and few other ingredients. This recipe requires no candy thermometer.
Ingredients
Scale
- 2 sleeves (about 28 sheets) graham crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 12 ounces semi-sweet chocolate chips
- 1 cup chopped pecans or almonds (optional)
- 1 teaspoon flaky sea salt (optional)
Instructions
- Preheat your oven to 350 degrees F. Line a 15×10 inch jelly roll pan with aluminum foil, letting the foil overhang the sides for easy removal.
- Arrange the graham cracker sheets in a single layer on the bottom of the prepared pan, breaking them to fit if necessary.
- In a medium saucepan, combine the butter and brown sugar. Bring the mixture to a boil over medium heat, stirring constantly. Boil for exactly 3 minutes without stirring after it starts boiling.
- Pour the hot toffee mixture evenly over the graham crackers in the pan. Spread quickly to cover all the crackers.
- Bake for 10 minutes. The toffee should be bubbling slightly.
- Remove the pan from the oven. Immediately sprinkle the chocolate chips evenly over the hot toffee layer. Let stand for 5 minutes to melt the chocolate.
- Spread the melted chocolate evenly over the toffee layer using an offset spatula. If using, sprinkle chopped nuts and sea salt over the chocolate.
- Refrigerate the pan for at least 2 hours, or until the chocolate is completely firm.
- Lift the toffee out of the pan using the foil overhang. Break or cut the slab into irregular pieces before serving.
Notes
- For a crispier snap, cool the toffee completely at room temperature before chilling.
- Use high-quality chocolate chips or chopped baking chocolate for the best melt.
- You can substitute pecans with walnuts or omit nuts entirely.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 1/30th recipe)
- Calories: 180
- Sugar: 15
- Sodium: 85
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 1
- Protein: 2
- Cholesterol: 25