Graham Cracker Toffee

Graham Cracker Toffee takes about 20 minutes from beginning to end. This side dish has 700 calories, 6g of protein, and 46g of fat per serving. This lacto ovo vegetarian recipe serves 7 and costs $1.58 per serving. This recipe is liked by 8 foodies and cooks. A mixture of unsalted butter, graham cracker sheets, vegetable shortening, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Pies and Plots. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is not so tremendous. Similar recipes include Graham Cracker Toffee, 5-Ingredient Graham Cracker Toffee, and 5-Ingredient Graham Cracker Toffee.

Servings: 7

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 ½ cups dark chocolate or carob chips

10-12 graham cracker sheets

1 cup packed light or dark brown sugar

1 cup toasted pecans

1 teaspoon sea salt

1 ½ sticks unsalted butter

1 tablespoon vegetable shortening

Equipment:

baking sheet

sauce pan

oven

microwave

bowl

frying pan

Cooking instruction summary:

Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment. Fill the tray with an even layer of graham crackers, breaking them up to fit as necessary.In a small saucepan melt the sugar and butter. Bring it to a boil and boil for three minutes. Immediately pour over the graham crackers. Be careful the mixture is very hot. Spread to cover the graham crackers evenly.Bake for 6-7 minutes, until the toffee is super bubbly. Allow to sit while you melt the chocolate.In a microwave safe bowl, place the chocolate or carob chips and the shortening. Microwave in 30 second increments, stirring in between, until fully melted. Pour over the graham crackers and spread into an even layer. Sprinkle with pecans and salt, pressing them in slightly so they stick.Cool toffee in the pan completely, about 4 hours. Break into pieces and serve. Toffee may be stored in an airtight container at room temperature for up to 1 week.

 

Step by step:


1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment. Fill the tray with an even layer of graham crackers, breaking them up to fit as necessary.In a small saucepan melt the sugar and butter. Bring it to a boil and boil for three minutes. Immediately pour over the graham crackers. Be careful the mixture is very hot.

2. Spread to cover the graham crackers evenly.

3. Bake for 6-7 minutes, until the toffee is super bubbly. Allow to sit while you melt the chocolate.In a microwave safe bowl, place the chocolate or carob chips and the shortening. Microwave in 30 second increments, stirring in between, until fully melted.

4. Pour over the graham crackers and spread into an even layer. Sprinkle with pecans and salt, pressing them in slightly so they stick.Cool toffee in the pan completely, about 4 hours. Break into pieces and serve. Toffee may be stored in an airtight container at room temperature for up to 1 week.


Nutrition Information:

Quickview
700k Calories
6g Protein
45g Total Fat
69g Carbs
2% Health Score
Limit These
Calories
700k
35%

Fat
45g
70%

  Saturated Fat
25g
158%

Carbohydrates
69g
23%

  Sugar
48g
54%

Cholesterol
52mg
17%

Sodium
516mg
22%

Get Enough Of These
Protein
6g
12%

Manganese
0.71mg
36%

Calcium
174mg
17%

Zinc
2mg
16%

Fiber
3g
14%

Phosphorus
135mg
14%

Copper
0.27mg
13%

Vitamin A
616IU
12%

Vitamin B1
0.18mg
12%

Magnesium
46mg
12%

Potassium
385mg
11%

Iron
1mg
11%

Vitamin E
1mg
10%

Vitamin B2
0.14mg
8%

Vitamin B3
1mg
7%

Vitamin K
6µg
6%

Vitamin B6
0.11mg
6%

Folate
21µg
5%

Vitamin B5
0.49mg
5%

Selenium
3µg
5%

Vitamin B12
0.15µg
2%

Vitamin D
0.36µg
2%

covered percent of daily need
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