Testy Cinnamon Sugar Graham Cracker Crack Recipe :–You can make graham cracker toffee without much trouble. It doesn’t take a candy thermometer or any other special tools.
It only takes about 10 minutes of work and a few minutes in the oven to make a tasty treat that you can give as a gift or eat yourself. And everything you need is in your kitchen!
Testy Cinnamon Sugar Graham Cracker Crack Recipe
Ingredients :
- 12 to 14 graham crackers
- 1 cup packed light brown sugar
- 1 cup unsalted butter
- 1/4 teaspoon salt
- 1 1/2 cups chopped milk dark or semi-sweet chocolate*
- 1/2 cup chopped toasted almonds
Instructions :
Warm the oven up to 400 degrees. Cover the bottom of a jelly roll pan that is about 15 by 10 inches with parchment paper. Spray it with cooking spray.
Place the graham crackers on top of the parchment paper in a single layer. Set the pan away. Some of the crackers will need to be broken in half or quarters to fit them all.
In a small pot over medium-low heat, mix the brown sugar, butter, and salt together.
Let the butter melt while you stir it every so often. Bring the mix to a boil and leave it alone for three minutes.
Spread the mixture over the crackers and bake for 5 to 10 minutes. The sugar and butter should be popping all over.
Take the candy out of the oven and put the chocolate on top of it right away.
Set the chocolate aside for two or three minutes. Then, use a spoon to spread it out into a smooth layer.
If the chocolate still doesn’t melt after a minute or two on top of the hot toffee, you can put it back in the oven for a minute or two.
Put the nuts on top of the chocolate after it’s been spread out.
Put the chocolate somewhere else to set. (Depending on the type of chocolate you used, you may need to put the toffee in the fridge for the chocolate to fully set.
Before putting the candy in the fridge, let it cool to room temperature. Cut up and serve.
Toothpaste can be kept at room temperature for up to four days in a jar that doesn’t let air in. It can also be kept in the fridge for about a week or in the freezer for up to two months. (Make sure the food is freeze-wrapped tightly.)
Recipe Notes :
It’s fine to have chocolate chips, but real chocolate bars melt faster! If you like milk chocolate, Hershey bars melt really well.
**The size doesn’t have to be perfect (15 by 10 inches), but it should be close. The times for cooking and baking will not change.
There are other bake pans you can use besides a jelly roll pan. They are two 9-inch square pans, one 9-inch and one 8-inch square pan, or one 9-inch and one 11-by-7-inch pan. You might need to change how many crackers you use. Just put enough on the sides of the pans to make a single layer.
Salty butter can be used; just leave out the salt in the mix.
If you don’t like nuts, you can leave them out. You can also use any other nut instead of almonds if you’d like. You could use pecans.
HOW TO STORE GRAHAM CRACKER TOFFEE :
It’s easy to save toffee for a wet day if you don’t eat it all at once, which doesn’t happen often but could happen if you make five batches.
Toffee can be kept at room temperature for up to four days in a sealed container, in the fridge for up to a week in the same container, or in the freezer for up to two months. That’s after the chocolate has set.
You should put parchment or wax paper between the pieces of toffee if you want to keep them for a long time.
I don’t bother when I leave it out on the counter for easy holiday eating because it gets eaten up very quickly and I don’t want to waste the paper:).
Now I want to wish you a happy Thanksgiving if you’re enjoying this week! As a fun fact, graham cracker toffee makes a great party gift. It’s too good to refuse!
