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Author Notes: A fabulously crafty friend shared this recipe with me last year and it’s now my go-to toffee recipe. It’s ridiculously easy and ridiculously loaded with butter, both in a good way. I pile pieces in clear plastic bags and tie with a ribbon. —eatboutique
Serves 24 squares
- 12 graham crackers broken into halves sections (or 24 squares)
- 1/2 pound butter (2 sticks)
- 3/4 cup light brown sugar
- 3/4 cup chopped nuts (walnuts, pecans or pistachios)
- 3/4 cup bittersweet chocolate chips
- 4 tablespoons milk
- Preheat the oven to 350 degrees. Line a jelly roll or cookie sheet (with low sides) with aluminum foil. Place the crackers in the pan, with their sides touching.
- Over low heat, melt the butter. Stir in the sugar and simmer (not boil) about 10 minutes until it melts, occasionally stirring.
- Pour the butter-sugar mixture over the crackers and spread evenly. Sprinkle with chopped nuts.
- Bake for 8-10 minutes. Keep an eye on them so they don’t burn. Cool & separate onto aluminum foil.
- Over low heat melt the chocolate chips and stir in milk. Top crackers with ribbons of melted chocolate by dribbling off a spoon. Add more milk if the chocolate is too thick to form a ribbon.
- Once totally cool (2-4 hours), package and give away to friends!
- This recipe was entered in the contest for Your Best Edible Gift
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