Graham Cracker Toffee Aka Graham Cracker Crack Recipes

GRAHAM CRACKER TOFFEE BARS

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.

BEST CHRISTMAS CRACK RECIPE

Steps:

• Preheat oven to 400 degrees. Line a 10x15 inch baking sheet with aluminum foil and spray with cooking spray.
• Place your saltine crackers in even rows and set aside.
• In a saucepan over medium high heat melt the butter and brown sugar and whisk and let it boil for a few minutes.
• Pour. over the. saltines and spread out and bake in the oven for 5 minutes. Remove from the oven and sprinkle with chocolate chips and let it sit.
• Spread the chocolate over the Saltines and sprinkle with chopped pecans and let it harden. Cut into pieces and serve

GRAHAM CRACKER TOFFEE (AKA GRAHAM CRACKER CRACK)

Steps:

• Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray.
• Place graham crackers in pan in a single, flat layer so pan is completely covered with them. You will have to break some crackers to fill in the smaller spaces at the edges. It's ok if there are slight gaps, doesn't have to be perfect; set aside.
• To a medium, heavy-bottomed saucepan with high sides, add the butter, brown sugar, salt, and heat over medium-high heat to melt. Stir constantly until butter has melted.
• After butter has melted, allow mixture to boil for about 4 1/2 to 5 minutes at a medium-fast boil (lots of bubbles). Stir constantly to prevent burning. As you approach the 4 minute mark, mixture should seem thickened with the consistency of medium-thick caramel sauce. I pulled mine off the heat at 4 1/2 minutes because it was thick enough.
• Evenly pour mixture over graham crackers.
• Bake for about 7 minutes, or until there's bubbling around the edges.
• Remove pan from oven, evenly sprinkle with chocolate chips, return pan to oven, and bake for about 2 minutes, or until chocolate chips are glistening and have softened.
• Use a spatula to smooth the chocolate chips into an even, smooth layer of melted chocolate.
• Evenly sprinkle with toffee bits.
• Allow toffee to cool for about 2 to 3 hours, or until chocolate has set up and dessert is sliceable.*

GRAHAM CRACKER CARMELITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break each graham cracker into 4 equal pieces, creating 48 total. Arrange graham cracker pieces closely together on a baking sheet.
• Melt margarine in a heavy pan over medium heat; add brown sugar. Cook and stir mixture until boiling and frothy. Boil for 2 more minutes, stirring constantly. Remove from heat and fold in pecans. Pour caramel mixture over graham crackers, spreading evenly.
• Bake in the preheated oven until caramel mixture has baked into the graham crackers, 8 to 10 minutes. Remove from baking sheet immediately and cool on a sheet of aluminum foil.

GRAHAM CRACKER TOFFEE CRUNCH

Steps:

• Heat oven to 350 degrees F.
• Line a 15x10x1 inch baking sheet with foil or parchment paper lightly sprayed with non stick cooking spray.
• Break graham crackers into quarters and cover the baking sheet in a single layer.
• In a saucepan over medium heat, combine the butter and brown sugar. Bring to a boil, stirring constantly, for about 3 minutes.
• Remove from heat and pour evenly the graham crackers. You may need to spread mixture evenly over graham crackers with a spoon.
• Bake for 7 minutes.
• Remove from oven and sprinkle chocolate chips over the baked toffee and let them melt for a few minutes. Spread melted chocolate evenly over the toffee.
• Sprinkle chopped pecans on top of the melted chocolate.
• Cool completely (put in fridge to set up faster) and break into pieces to serve.
• Store in an airtight container.