Monday, November 7, 2011
Graham Cracker Toffee Bark
I have seen a ton of recipes over the years for saltine toffee bars.....and I figured I should give them a try. Only problem.....I didn't have any saltines! Luckily, I found that there were also a ton of similar recipes out there using graham crackers instead. Alrighty then......let's do this!!
It seems as though this recipe has been around for a long time.....people were mentioning that their moms and gramdmas made this. Well, I had never had it before.....but now that I've made it, it's going to be sticking with me! Graham crackers that soak in a toffee-ish syrup....covered in chocolate and then sprinkled with nuts.....yum!
While my sick little guy was being distracted by a Team Umizoomi episode, I was able to quickly threw this together. It's not even one that requires your undivided attention for long.....just a little bit on the stovetop.....it would be a great recipe to have the kids help you with (except for a sick 2 1/2 year old with a very runny nose ;).
You can easily change up this recipe to use whatever you've got in the house. For my chocolate layer, I used a combination of semi-sweet chocolate chips and milk chocolate. I topped mine with chopped pecans....simply because that's what I had. I think any nut would be fantastic on top of these.....or how about some crushed candy cane for the holidays?
CHOCOLATE GRAHAM CRACKER TOFFEE BARK
from About.com Home Cooking
1/2 pound (2 sticks) butter
1/4 cup brown sugar
1/4 cup granulated white sugar
1/2 box (about) graham crackers (not crumbs)
2 cups semi-sweet chocolate chips
1 cup chopped nuts
Preheat oven to 350 degrees. Line a jelly roll pan, or a cookie sheet with a large lip with non-stick foil. Lay out your graham crackers on the pan in a single layer, side by side, filling the entire pan. Be sure to fit any spaces with a piece of a graham cracker.
In a saucepan over medium heat, melt the butter, then add the sugars and stir to combine. Allow the mixture to come to a boil, then reduce the heat and let the mixture bubble gently for 4 more minutes. Remove the pan from the heat and carefully pour the mixture over the graham crackers in the pan. Spread the mixture so that it covers the graham crackers evenly. Place in the oven and bake for 10 minutes.
After 10 minutes, remove the pan from the oven and let it rest until the bubbling subsides (this will take only a minute or two). Sprinkle the chocolate chips over the graham crackers and let it sit for a minute or two (so that the chocolate starts to melt). Spread the chocolate so that it forms an even layer over the graham crackers, then top by sprinkling the chopped nuts evenly over the chocolate. You may want to gently press the nuts into the melted chocolate, so that the nuts stick better when the chocolate firms.
Let the pan come to room temperature, then place in the refrigerator for a couple of hours until very firm. Peel the foil from the back and break into pieces. Keep in refrigerator until ready to serve.
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