chocolate toffee crunch honey grahams
my friend, Kelly, made her really yummy Toffee Crunch Grahams again last week. so i asked her for the recipe and made some tonight. well, i made a slightly adapted version of her Toffee Crunch, using some ideas from this recipe of chocolate caramel crack(ers) from Smitten Kitchen. my version uses Midel Honey Grahams made with whole wheat which i picked up from Whole Foods this week. they come in smaller squares and i could fit about 35 on my cookie sheet.
Chocolate Toffee Crunch Honey Grahams
1 box of whole wheat graham crackers
1 cup unsalted butter, cut into chunks
1 cup brown sugar, firmly-packed
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup finely chopped nuts ~ pecans or walnuts, or sliced toasted almonds (optional)
1 cup semisweet chocolate chips
kosher salt flakes (optional)
1 Preheat oven to 375F.
2 Line bottom and edges of a rimmed cookie sheet (approximately 11” x 17") with foil. Cover foil with a sheet of parchment paper.
3 Line cookie sheet to the edges with graham crackers.
4 In a heavy duty saucepan, melt butter and brown sugar over medium heat. Boil for 3 minutes, stirring constantly. Remove from heat, add salt and vanilla and mix well. Pour over crackers and spread with spatula. Sprinkle with chopped nuts, if desired. If using sliced almonds, save for Step 6.
5 Bake in oven until bubbly, about 7-10 minutes, taking care not to burn.
6 Remove from oven and sprinkle with chocolate chips (and flaky kosher salt, if desired). Let stand 5 minutes, then spread melted chocolate chips over crackers. If using sliced almonds, spread almonds over chocolate and press down into chocolate.
7 Let cool completely. Cut or break into pieces and store in an airtight container. Should keep well for one week. Careful, as it’s really tempting to eat them all at once!
frankly, i think Kelly's Toffee Crunch Grahams taste better than my version, but these were yummy, too! next time i make her original recipe, i'll share it with you :)