Sunday, January 14, 2018

Graham Cracker Toffee Bark

Our family just loves the saltine toffee bark.  I went to make some the other day "just because" and realized our saltine crackers had expired; they smelled and tasted awful and I knew I could not use them because they would ruin the dessert.  

However, I had already started cooking the butter and sugar mixture and so I scrambled around in the cabinet to see what else I could use.  I found a box of graham crackers and thought they'd work nicely... boy was I right!  



We all loved this new version of toffee bark!

Ingredients:

2 sleeves of graham crackers (enough to fully line a 13x9 pan)
1 cup butter
1 cup brown sugar
1/2 cup white chocolate chips
1/2 cup semi- sweet chocolate chips
1/2 cup butterscotch chips
1/2 cup dark chocolate chips

First I put the butter and brown sugar in a small pan and headed it over medium heat.  



While the butter was heating up I laid all the graham crackers out in a 13x 9 pan that I lined with parchment paper.  (The parchment paper makes it so much easier to remove the toffee from the pan!).



In a small bowl I combined the 4 kinds of chips and stirred them around a bit so they'd be well mixed.


Once my butter and sugar melted I began stirring until the mixture came to a full boil and continued stirring for 2-3 minutes more.  You want to make sure all the sugar dissolves and you are left with a sweet caramel sauce.


I then poured all of the caramel mixture evenly over all the graham crackers.


 Pop the pan into a 350 degree oven for 5 minutes until the caramel really starts bubbling.


Sprinkle all the chips over the crackers.  You can let it sit for a few minutes until the chips all melt or pop it back in the warmed oven for 2-3 minutes if you don't want to wait.


Once most of the chips are melted you want to spread them out in a nice even layer.  You can see in our picture that the white chocolate and butterscotch chips didn't melt as well as the chocolate chips but that's OK.


I then stuck the whole 13x9 pan in the freezer for a couple of hours (or the refrigerator overnight).  Once everything is cooled off and the caramel and chocolate have hardened up you want to break you toffee into pieces.




The variety of chips I used this time along with the graham crackers made this one of our most popular toffee bark recipes ever!



I loved the little pockets of caramel, white chocolate and butterscotch.


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10 comments :

  1. Just yum! Thanks for sharing at the What's for Dinner party!

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  2. oh, i've made something similar to this in the past... YUM!!!!

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    Replies
    1. We've tried a few versions of this recipe and it's always a huge hit.

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  3. I'm thinking this is maybe not something I would want to be eating on the Slimming World diet....Looks delish, though ;)

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    Replies
    1. Yeah, somehow I just don't think those two things go together. LOL.

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  4. My mom made a version of this at Christmas with soda crackers as the base and it was insanely good. I think I'd like it even more with graham crackers. Thanks for linking up!

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    1. We love it with soda crackers too. I really don't think there is a "wrong" way to make this delicious bark.

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