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
Ingredients
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12
graham crackers broken into halves sections (or 24 squares)
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1/2 pound
butter (2 sticks)
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3/4 cup
light brown sugar
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3/4 cup
chopped nuts (walnuts, pecans or pistachios)
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3/4 cup
bittersweet chocolate chips
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4 tablespoons
milk
Directions
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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.
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Over low heat, melt the butter. Stir in the sugar and simmer (not boil) about 10 minutes until it melts, occasionally stirring.
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Pour the butter-sugar mixture over the crackers and spread evenly. Sprinkle with chopped nuts.
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Bake for 8-10 minutes. Keep an eye on them so they don’t burn. Cool & separate onto aluminum foil.
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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.
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Once totally cool (2-4 hours), package and give away to friends!
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