TOFFEE CRUNCH GRAHAMS
Only four ingredients make up these toffee bars loaded with crunchy almonds. "My sister gave me the recipe years ago, and it's still a family favorite," shares Carol Horne, Perth Ontario.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 107 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
GRAHAM CRACKER TOFFEE BARS
Show off your baking skills with these amazing Graham Cracker Toffee Bars. These sublimely sweet Graham Cracker Toffee Bars are topped with semi-sweet chocolate and pecans for incredible, crowd-pleasing flavor.
Provided by My Food and Family
Categories Nuts
Time 25m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Arrange graham squares in single layer in 15x10x1-inch pan sprayed with cooking spray.
- Bring butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams.
- Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with chopped chocolate; bake 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with nuts; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CHOCOLATE TOFFEE CRUNCH BARS
The name says it all. Large yield...it's mom's recipe.
Provided by Pamela and Victoria
Categories Desserts Cookies Chocolate Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together graham cracker crumbs, 1/4 cup brown sugar, and 1/3 cup melted butter. Press into the bottom of an ungreased 9x13 inch pan.
- Bake for 8 to 10 minutes in preheated oven. In a saucepan, combine 1/2 cup butter and 1/2 cup brown sugar. Cook over moderate heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Pour immediately over baked cookie base.
- Bake for 10 more minutes. Remove from oven, and sprinkle with chocolate chips. Let stand for 2 to 3 minutes, until chips are shiny and soft. Spread the softened chocolate evenly over the top. Sprinkle with chopped nuts. Cool before cutting into bars.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 16.9 g, Cholesterol 16.9 mg, Fat 10.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 5.5 g, Sodium 90.5 mg, Sugar 12.7 g
CHOCOLATE TOFFEE GRAHAM TREATS
These are delicious and easy (only 5 ingredients)! If you like toffee bars like Heath or Skor, then you will enjoy these treats.
Provided by Karen..
Categories Bar Cookie
Time 25m
Yield 22 treats
Number Of Ingredients 5
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.
CHOCOLATE TOFFEE GRAHAM BARS
These defy description - are they a bar cookie? Or are they candy? Either way they are delicious, very very easy to make. I always make these at holiday time and I also make a big three batch amount to donate to my church's "cookie walk" at our holiday fair. Of course everyone LOVES them. I got this recipe years ago - one of my first years of teaching from a regular substitute teacher who brought them in to share.
Provided by MA HIKER
Categories Bar Cookie
Time 25m
Yield 96 bars
Number Of Ingredients 6
Steps:
- In an 11 by 17 inch jelly roll pan, lightly greased, place whole graham crackers side by side.
- I also cut strips to fill in all the open spaces so the whole pan is covered.
- Bring the butter and brown sugar to boil.
- When bubbly add the chopped walnuts or pecans and bring to boil again.
- Pour over graham crackers.
- Bake 350 degrees for 8 minutes.
- Remove from oven and sprinkle with the chocolate chips.
- They wont fully cover the crackers.
- Turn off the oven but put pan back in for a minute or two to help the chips melt.
- Then take the pan out of the oven and spread the chips over the bars with a spatula.
- Sprinkle the colored nonpareils on top of these after spreading the melted chocolate to add a festive look.
- Let the bars cool for 1 hour or so and then cut them into little squares with a sharp knife.
- They might break up a bit when you do this but then it is fun to eat the scraps!
- Keep these in a closed container in the fridge.
SALTED TOFFEE-CHOCOLATE SQUARES
These crunchy sweet treats are delicious after school or dinner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
- In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)
Nutrition Facts : Calories 242 g, Fat 18 g, Fiber 1 g, Protein 3 g
SALTED CHOCOLATE TOFFEE BARS
Another quick recipe for a tasty treat, especially when you're craving chocolate & salt together! Experiment with different toppings, if you like. Your kitchen should be your lab! Now, if I could just find Igor to clean up these dishes... =^..^=
Provided by Fran Miller
Categories Other Desserts
Time 25m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F. Cover a cooking sheet with aluminum foil. Place graham crackers in a layer on the sheet, without overlapping. (They should fit perfectly, but you might have to turn some of them sideways.) NOTE: If you break the crackers into squares at this point, it will make it easier to cut them later. I figured this out AFTER I made them. =^..^=
- 2. Sprinkle the graham crackers with toffee bits...
- 3. ...then nuts. (This is when you could also sprinkle a few Rice Krispies, too, if you want.)
- 4. In a small pan, melt butter & sugar together over medium-high heat, NOT STIRRING. (This is important!) You can swirl the mixture in the pan occasionally. When the mixture starts to boil, REDUCE heat and cook at a rapid simmer for 2 minutes, swirling occasionally.
- 5. Once the butter & sugar mixture is syrupy, remove from the heat and immediately pour over the graham crackers.
- 6. Bake in the oven for about 10-12 minutes, until the syrup is bubbling.
- 7. Remove the pan from the oven & place on a wire rack. Immediately sprinkle chocolate chips (and/or butterscotch chips) over the graham crackers. (NOTE: I used the entire bag of chocolate chips but it was, and I don't say this often, too much chocolate for me. So I've listed a smaller amount in the ingredients section. But suit yourself, as I always encourage!)
- 8. NOTE: You can leave the chocolate chips as they are or spread the chocolate with a knife, if you want, after waiting a few minutes until the chocolate chips soften. You could also add the raisins or craisins before spreading the chips.
- 9. Sprinkle with coarse salt. (I actually do this with my fingers to make sure it all doesn't end up in one spot!) It doesn't take much!
- 10. Cut the bars into 2 inch squares with a pizza cutter or sharp knife. If you broke the graham crackers up into squares early, this will be REALLY easy!
- 11. Cool completely on the cookie sheet, but I usually put them in the refrigerator to set the chocolate once they finally cool enough to do so.
- 12. Carefully peel the aluminum foil from the backs of the bars. (Don't ask me how I know this!) Store in an airtight container for up to a week.
CHOCOLATE GRAHAM TOFFEE BARK
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Line a 15x10-inch jellyroll pan with nonstick foil.
- Arrange whole graham crackers to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.
- Melt butter in a medium saucepan over medium heat.
- Add brown sugar and white sugar. Stir to combine.
- Bring the mixture to a boil. Reduce the heat and let the mixture gently bubble for 4 minutes. Remove it from the heat.
- Carefully pour the sugar/butter mixture evenly over the graham cracker layer. Spread to cover the cracker layer. Bake for 10 minutes.
- When done, remove the pan from oven and let it rest until the bubbling subsides.
- Sprinkle 2 cups semisweet chocolate chips evenly over the top. Wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on top of the toffee graham crackers.
- Sprinkle with the chopped macadamia nuts, pressing them down gently into the chocolate.
- Cool to room temperature, then refrigerate for 2 hours.
- Peel the foil from the chilled bark. Crack the bark into 2-inch irregular pieces.
- Refrigerate any leftovers.
- Serve and enjoy!
Nutrition Facts : Calories 851 kcal, Carbohydrate 51 g, Cholesterol 99 mg, Fiber 5 g, Protein 8 g, SaturatedFat 33 g, Sodium 93 mg, Fat 71 g, ServingSize 1 lb. graham bark (serves 5), UnsaturatedFat 32 g
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5/5 (17)Category Feed a Crowd, Dessert
- Let butter melt and sugar dissolve and bring to a boil, then cook, stirring constantly with a whisk, so the butter and sugar don't separate, until mixture turns a dark amber and is thick, 12 to 15 minutes. (If you'd like to use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285º.) Pour toffee mixture onto a prepared baking sheet and immediately top all over with chocolate chips.
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4.9/5 (15)Total Time 25 minsServings 24
- Line an 11 x 15-inch baking sheet (or jelly roll pan) with parchment paper or aluminum foil. (If using aluminum foil, mist it with baking spray.) Arrange graham crackers touching side by side in a single layer, breaking some of the graham crackers in half if need be so that that they fit. Set aside.
- In medium saucepan, heat the butter over medium-high heat until melted. Add brown sugar and stir to combine. Continue cooking until the mixture reaches a boil, stirring constantly. Let the mixture boil for about 2 minutes, then remove from heat and pour over graham crackers. Use a spatula or spoon to spread the mixture evenly over the graham crackers. Bake for 6-7 minutes or until the butter mixture is bubbly.
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GRAHAM CRACKER CHOCOLATE TOFFEE BARK - RECIPES | GO BOLD ...
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- Lay graham crackers in bottom of prepared pan in a single layer. (You might have to cut graham crackers for the edge of the baking sheet to make them fit.)In medium saucepan, combine butter and brown sugar.
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From twopeasandtheirpod.com
4.6/5 (35)Calories 250 per servingCategory Dessert
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat, parchment paper, or aluminum foil. If you are using aluminum foil, spray lightly with nonstick cooking spray. Place graham crackers in a single layer, touching, on the large baking sheet. Set aside.
- In a medium saucepan, melt butter and brown sugar together over medium-high heat. Bring butter and brown sugar mixture to a boil. Simmer for 4 minutes, stirring constantly. Pour mixture evenly over graham crackers. Bake for 8 minutes.
- Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the top of the graham crackers. Let the chocolate chips sit for 2 minutes so they have a chance to melt. Spread melted chocolate with a knife or rubber spatula. Sprinkle almonds or pecans on top.
- Let the graham cracker toffee sit for about 2 hours or until the chocolate hardens. If you are in a hurry, you can refrigerate the toffee for an hour, or freeze for 30 minutes. When chocolate is set up, break the toffee into pieces and enjoy!
BEST TOFFEE BAR RECIPE - A SIMPLE CHOCOLATE TOFFEE BAR ...
From theoliveblogger.com
Cuisine EnglishTotal Time 1 hr 30 minsCategory Christmas TreatCalories 214 per serving
- Using a food processor, pulse graham crackers until they are a medium crumb. Add in the 6 tbsp melted butter and stir to combine. Press into your prepared pan and bake for 10 minutes, remove and set aside.
- In a large saucepan, over medium heat, add butter and let melt completely. Add in brown sugar and pecans, stirring constantly until it comes to a boil.
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From twokooksinthekitchen.com
5/5 (3)Total Time 55 minsCategory Dessert, Snack, TreatCalories 181 per serving
- PREPARE BASE: Line a 10 x 15 inch pan with parchment papers. Lay out Graham crackers in a single layer to cover the whole pan. NOTE: You can use a larger pan like I did, but the toffee layer will be thinner - still great!
- MAKE TOFFEE COATING: In a medium pot, heat butter and brown sugar to medium high. Stir until melted and allow it to come to a boil. Lower heat to medium and boil for 3 minutes undisturbed. Pour over graham crackers and spread evenly with a spatula.
- ADD NUTS AND BAKE: Sprinkle nuts evenly over the toffee layer. Bake for 8-10 minutes until bubbly. Remove from oven.
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- Add butter to a large saucepan over medium heat and allow it to melt. Add the brown sugar and pecans, and stir constantly, bringing the mixture to a full boil.
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4.9/5 (8)Total Time 1 hrCategory Brownies And BarsCalories 458 per serving
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- Preheat oven to 350 degrees. Line a 9x13-inch baking pan with foil and lightly spray with cooking spray.
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- In the bowl of a food processor, combine the graham cracker crumbs, sugar, salt, and toffee bits. Pulse a few times to combine and to break down the toffee bits just a bit. Add the melted butter and pulse a few times, until mixture is combined and evenly moistened by the butter.
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