Someone needs to come to my house and rip these crazy addictive chocolate toffee things out of my hands. Now. Please! I’m about 3 bites away from calling my own intervention.
Here’s the story: Last night I was enjoying an amazing glass of red wine and was struck by a mean craving for chocolate and “crunchy”. The wine was a very nice Australian Shiraz called The Schnell by Magpie Estate; full-bodied, smooth, delicious. My cupboards, not so nice. All I seem to have on hand are the ingredient to make the homemade treats for others, nothing to quickly treat myself with. I needed chocolate and something crunchy and only had about 15 minutes before Jon Stewart began and I could resume my late night couch position. Digging through the cupboards like a ferocious rodent, I spotted a box of Graham Crackers. Yes. Graham Cracker Toffee Crunch… yes… that’ll do just fine. Little did I know what I was getting myself into.
I’ve seen this recipe done with saltines, matzo cracker and graham crackers. I originally discovered the idea on the website of the brilliant David Lebowitz, where he uses the matzo crackers. There he credits the original idea to Marcy Goldman of Betterbaking.com. Being such a popular recipe across food blogs, I’m not sure who to accredit it to but the blog post consensus is always the same: these cookies are painfully addictive!!!
Please, trust me, these cookies are not intended for the weak-willed-cookie-lover. These cookies will change you.
Very easy to make, very quick. You can use crackers or cookies as the base, load it with the homemade toffee and then top it with chocolate to melt. From there the “Cracktastic Cookie” is your canvas; add sliced almonds, chopped pecans, crushed nuts, candy cane pieces, white chocolate drizzle, coconut…. get creative, have some fun with them.
Graham Cracker Toffee Crunch
Recipe adapted from David Lebowitz.com, Smitten Kitchen.com and pretty much every other food blog I adore. (It’s a popular recipe.)
Serves 1 – if, like me, you have a hard time controlling yourself.
- About 20 Graham Crackers
- 1 cup unsalted butter, cut into chunks
- 1 cup firmly-packed light brown sugar
- big pinch of sea salt
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1. Preheat the oven to 350F. Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
2. Line the bottom of the sheet with your graham crackers, breaking extra pieces as necessary to fill in any spaces. Do your best to create a solid blanket of crackers across the baking sheet.
3. In a large (3-4 quart) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over graham crackers evenly, spreading with a heatproof spatula if needed.
4. Bake for 12 to 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. At this point, you can add any toppings you so desire.
Let cool completely, then break into pieces and store in an airtight container until ready to serve. It should keep well for about one week, as if that’s going to be a problem.
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