Chocolate Toffee Graham Treats Recipes

CHOCOLATE TOFFEE GRAHAMS

Steps:

• Coat two large baking trays with sides with non-stick spray or line with aluminum foil. Lay the grahams on the trays in a single layer. Set aside.
• Preheat the oven to 350° F. Combine brown sugar and butter, bring to a boil. Reduce to a simmer, cook 2 to 3 minutes until mixture thickens. Drizzle sugar mixture over both trays of grahams. Press the nuts on top of the grahams. Bake 5 to 7 minutes until the sugar mixture becomes fragrant and begins to harden.
• Place the morsels in a small zipper bag. Fill a large bowl with warm water (around 120° F) and submerge the bag, 2 to 3 minutes to melt the morsels. When the morsels are melted, remove the bag from the water and clip the end of the bag with a scissor. Drizzle chocolate over the grahams. Cool the cookies on the trays before removing. Cut or break into triangles. Store in the refrigerator in an air-tight container for up to one week.

CHOCOLATE TOFFEE GRAHAM TREATS

Steps:

• Preheat oven to 350*.
• Arrange graham crackers in a single layer in a 15 x 10 baking sheet.
• Combine butter and sugar in saucepan and bring to a boil over medium heat, stirring constantly until butter melts; then boil 2 minutes.
• Remove from heat and stir in pecans.
• Pour mixture evenly over crackers and spread carefully to edge of pan, covering crackers completely.
• Bake for 10 minutes.
• Remove from oven and sprinkle evenly with chocolate chips; when chips melt, smooth evenly to cover top.
• Cool in pan for 5 minutes; carefully separate and transfer squares to a wax paper lined cookie sheet.
• Refrigerate until chocolate hardens.

TOFFEE CRUNCH GRAHAMS

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Place graham crackers in pan. In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds. , Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely.

CHOCOLATE COVERED TOFFEE GRAHAMS

Steps:

• Line cookie sheet with cooking parchment paper. In medium microwavable bowl, microwave vanilla candy coating, white chocolate and 2 tablespoons of the shortening uncovered on High 1 to 2 minutes or until melted and mixture can be stirred smooth.
• Dip 18 of the graham cracker squares in mixture, coating both sides; tap off excess. Place on cookie sheet. Refrigerate 20 minutes or until coating is firm.
• Meanwhile, in another medium microwavable bowl, microwave chocolate candy coating, semisweet chocolate and remaining 2 tablespoons shortening uncovered on High 1 to 2 minutes or until melted and mixture can be stirred smooth.
• Dip remaining 18 graham cracker squares in mixture, coating both sides; tap off excess. Place on cookie sheet. Refrigerate until coating is firm.
• Drizzle any remaining white chocolate mixture and semisweet chocolate mixture over dipped grahams; sprinkle with toffee bits. Refrigerate until firm.