Here are the fruits of my labors, some of my favorites!
Walnut Toffee Squares
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| Walnut Toffee Squares Photo (c) by Stephanie Miller 2013 |
Walnut Toffee Squares
12 whole graham crackers (or more, depending upon the size of your cookie sheet or jelly roll pan)
1 cup butter
1 cup brown sugar
Assorted nuts and/or chocolate chips as desired.
Preheat oven to 400 degrees F. Line a cookie sheet that has sides with aluminum foil and lay out the whole graham crackers to fill the pan. I used a jelly roll pan, so I needed more than 12. I also had to break some graham crackers in half to fill in some empty spots around the edges.
Stir together butter and brown sugar in a 2 quart saucepan on the stove top. Stir until boiling. Boil 1 minute.
Pour the butter mixture over graham crackers. Place the pan in the preheated oven. Bake 3-6 minutes until it's bubbly. Remove from the oven.
Cool slightly. Sprinkle on toppings as desired (as shown: 1 cup chopped walnuts and 1 cup semi-sweet chocolate chips). Also delicious: crushed pecans, chopped or slivered almonds, heath bits, white chocolate chips, etc.
Cool completely. Break each cracker into 4 sections (I use a butter knife when the toffee squares are nearly cool. I then place them on a wax paper lined platter or table to continue cooling so the toffee doesn't stick to the aluminum foil.)
Makes 48 rectangles (or more, depending upon the size of your pan).
WARNING: These are addicting!
