Josie, a commenter at Balloon Juice, put this recipe up in an open thread:
Graham Cracker Toffee
16 graham cracker sheets
1 cup brown sugar
1 cup butter
1 cup chopped pecans
6 oz. milk or semi sweet chocolate chips
Preheat oven to 350 degrees F.
Line cookie sheet with foil and spray with cooking spray.
Cover prepared cookie sheet with whole graham cracker sheets.
In saucepan, bring brown sugar and butter to a boil over medium heat. Boil for four minutes stirring constantly. Pour over graham crackers and bake for 8 minutes at 350 degrees F.
After baking, Immediately sprinkle chocolate chips over the top of graham cracker and let sit for about two minutes. Spread melted chocolate with a knife. Sprinkle nuts over the top.
I made the recipe in 2 quarter size sheet pans because they were new and I really wanted to use them for something, anything!We used Kroger’s house brand crackers and I’m thinking they were sized differently than the ones Josie wrote the recipe for, but cover the bottom with crackers and you’ll be on the right track. I used way more chocolate chips than the recipe called for, at least twice as many or more, and I’m thinking that it would be better to melt the chocolate separately and then pour it over the toffee after it comes out of the oven, but these came out OK. I did put the trays with the chips back into the hot oven to help the melting.