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
GRAHAM-PECAN TOFFEE
This homemade toffee candy has a crunchy graham cracker base and topping of pecans and melted chocolate. It's a sweet treat that makes a great holiday gift.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield Makes about 1-1/4 lb. toffee or 14 servings.
Number Of Ingredients 8
Steps:
- Arrange graham squares on bottom of 15x10x1-inch pan sprayed with cooking spray.
- Cook and stir sugar, butter, water and salt in medium saucepan on medium-high heat until mixture reaches 300°F on candy thermometer (hard-crack stage) or until small amount of mixture dropped into cold water separates into hard brittle strands. Remove from heat; stir in baking soda. Immediately pour over grahams; spread to evenly cover grahams.
- Sprinkle with nuts; cool. Melt chocolate as directed on package; drizzle over toffee. Let stand at room temperature until firm. Break into pieces.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 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.
GRAHAM CRACKER TOFFEE CRUNCH
A quick and easy graham cracker toffee that is ready in less than 30 minutes!
Provided by Cyd
Categories Dessert
Yield 32
Number Of Ingredients 5
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.
More about "graham pecan toffee recipes"
PECAN PRALINE GRAHAM CRACKER TOFFEE - CELEBRATING SWEETS
From celebratingsweets.com
5/5 (2)Total Time 25 minsCategory DessertCalories 178 per serving
- Preheat oven to 400°F. Line a 13x18 rimmed baking sheet/cookie sheet with foil and spray with nonstick spray. Lay the graham cracker sheets side by side in an even layer, breaking pieces as needed to fill the pan. Set aside.
- Place the pecans in a dry skillet set over medium heat. Cook for about 5 minutes, until fragrant and toasted. Stir frequently and watch carefully so that they don't burn. Transfer the toasted pecans to a cutting board and chop.
- In a medium saucepan, combine butter and brown sugar. Bring to a boil, and boil for 3 minutes, stirring frequently. Stir in the vanilla extract, then carefully pour the mixture over the graham crackers. Use a rubber spatula to evenly spread it (work quickly - the toffee will start to firm up). Sprinkle the chopped pecans over the top and place in the oven. Bake for 5-7 minutes, until bubbling. Remove from the oven and sprinkle with sea salt. Cool to room temperature, then transfer the cookie sheet to the refrigerator to cool completely (at least 2 hours). Once chilled, break the toffee into desired pieces.
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