Make simple, buttery toffee bars using only five ingredients. This recipe requires no candy thermometer and results in a crunchy, chocolate-topped treat.
Author:Ahazzam
Prep Time:10 min
Cook Time:10 min
Total Time:2 hours 20 min
Yield:About 24 pieces
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 sleeve (about 14 sheets) graham crackers
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1 1/2 cups semi-sweet chocolate chips
1/2 cup chopped pecans (optional)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a 15×10 inch jelly roll pan with aluminum foil, letting the foil hang over the sides for easy removal.
Arrange the graham crackers in a single layer on the bottom of the prepared pan, breaking them as needed to cover the bottom completely.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and bring the mixture to a boil, stirring constantly. Boil for exactly 3 minutes. Do not stop stirring.
Pour the hot toffee mixture evenly over the graham crackers in the pan. Spread quickly to cover all the crackers.
Bake for 5 minutes. The toffee should look bubbly.
Remove the pan from the oven. Immediately sprinkle the chocolate chips evenly over the hot toffee layer. Let the chocolate sit for 5 minutes to soften.
Spread the melted chocolate evenly over the toffee layer. If using pecans, sprinkle them over the chocolate now.
Place the pan in the refrigerator for at least 2 hours, or until the chocolate is completely firm.
Use the foil overhang to lift the toffee slab from the pan. Break or cut the slab into irregular pieces before serving.
Notes
For a salty finish, sprinkle 1/2 teaspoon of flaky sea salt over the melted chocolate before chilling.
If you prefer a different nut, substitute almonds or walnuts for the pecans.
This candy stores well in an airtight container at room temperature for up to one week.