Serves a Crowd

Crunchy graham toffee bars

by:
February  8, 2010
4.7
3 Ratings
Crunchy graham toffee bars
  • Serves 2
Author Notes

These things are addicting. Make only as many as you plan to eat in one sitting, because you WILL eat until they are all gone. - Kayb —Kayb

Test Kitchen Notes

These are fun to make because they are so easy to assemble and then when you are finished you have tasty addictive morsels. I followed the recipe the first time exactly and loved them. When I made the recipe a second time I just eyeballed it and they also turned out great. I made some with walnuts and I made some with peanuts as well. The ones with peanuts turned out really nice with the sea salt complimenting them. My son already has asked me to make them again. Fun recipe! – MyCommunalTable —The Editors

What You'll Need
Ingredients
  • 4 ounces graham crackers (one of the packages from a pound box)
  • 1/4 cup brown sugar
  • 2 ounces Heath or other toffee or chocolate-coated toffee bars, broken up finely
  • 1/4 cup pecans, walnuts or cashews, chopped finely
  • 1/2 teaspoon sea salt
  • 1/4 cup melted butter
Directions
  1. Line cookie sheet with parchment paper, and lay crackers in a single layer on parchment.
  2. Sprinkle crackers with brown sugar, toffee and nuts; drizzle with melted butter, and dust with sea salt.
  3. Bake in 275 degree oven for 20 minutes, until toppings are well melted and bubbly.
  4. Cool on a rack, and when completel cold, break into individual cracker-sized servings. Wonderful with ice cream....or alone.
  5. In the highly unlikely event there are any left, store in airtight container at room temperature.
Tags:
Contest Entries

See what other Food52ers are saying.

  • Franca
    Franca
  • PjrTexas
    PjrTexas
  • Kitchen Butterfly
    Kitchen Butterfly
  • Kayb
    Kayb
Kayb
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

Popular on Food52

5 Reviews

Franca
Franca June 1, 2015
These are delicious. N'ough said!
 
PjrTexas
PjrTexas February 26, 2015
Baked these at 275 and it is taking way longer than 20 min. To melt anything...is the temp. Correct on this recipe?
 
Kitchen B.
Kitchen B. December 9, 2010
I'm planning on baking a batch of cookies and taking into the office next week - i suspect these will make me a star
 
lucyclark
lucyclark February 24, 2010
I made these for the office yesterday, and everyone went wild for them! I've been sending out the recipe right and left. Most desserts shouldn't be made in greater quantities than absolutely necessary, but this time, you're absolutely right!!
 
Kayb
Kayb February 24, 2010
Glad you're enjoying them! They do keep...allegedly...I've never had any left over to see. And they are SO good.