Chocolate Toffee Graham Bars Recipes

GRAHAM CRACKER TOFFEE BARS

Steps:

• Heat oven to 350°F.
• Arrange graham squares in single layer in 15x10x1-inch pan sprayed with cooking spray.
• Bring butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams.
• Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with chopped chocolate; bake 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with nuts; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.

TOFFEE CRUNCH GRAHAMS

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Place graham crackers in pan. In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds. , Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely.

CHOCOLATE TOFFEE GRAHAM TREATS

Steps:

• Preheat oven to 350*.
• Arrange graham crackers in a single layer in a 15 x 10 baking sheet.
• Combine butter and sugar in saucepan and bring to a boil over medium heat, stirring constantly until butter melts; then boil 2 minutes.
• Remove from heat and stir in pecans.
• Pour mixture evenly over crackers and spread carefully to edge of pan, covering crackers completely.
• Bake for 10 minutes.
• Remove from oven and sprinkle evenly with chocolate chips; when chips melt, smooth evenly to cover top.
• Cool in pan for 5 minutes; carefully separate and transfer squares to a wax paper lined cookie sheet.
• Refrigerate until chocolate hardens.

CHOCOLATE GRAHAM TOFFEE BARK

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Line a 15x10-inch jellyroll pan with nonstick foil.
• Arrange whole graham crackers to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.
• Melt butter in a medium saucepan over medium heat.
• Add brown sugar and white sugar. Stir to combine.
• Bring the mixture to a boil. Reduce the heat and let the mixture gently bubble for 4 minutes. Remove it from the heat.
• Carefully pour the sugar/butter mixture evenly over the graham cracker layer. Spread to cover the cracker layer. Bake for 10 minutes.
• When done, remove the pan from oven and let it rest until the bubbling subsides.
• Sprinkle 2 cups semisweet chocolate chips evenly over the top. Wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on top of the toffee graham crackers.
• Sprinkle with the chopped macadamia nuts, pressing them down gently into the chocolate.
• Cool to room temperature, then refrigerate for 2 hours.
• Peel the foil from the chilled bark. Crack the bark into 2-inch irregular pieces.
• Refrigerate any leftovers.
• Serve and enjoy!

CHOCOLATE TOFFEE GRAHAM BARS

Steps:

• In an 11 by 17 inch jelly roll pan, lightly greased, place whole graham crackers side by side.
• I also cut strips to fill in all the open spaces so the whole pan is covered.
• Bring the butter and brown sugar to boil.
• When bubbly add the chopped walnuts or pecans and bring to boil again.
• Pour over graham crackers.
• Bake 350 degrees for 8 minutes.
• Remove from oven and sprinkle with the chocolate chips.
• They won’t fully cover the crackers.
• Turn off the oven but put pan back in for a minute or two to help the chips melt.
• Then take the pan out of the oven and spread the chips over the bars with a spatula.
• Sprinkle the colored nonpareils on top of these after spreading the melted chocolate to add a “festive” look.
• Let the bars cool for 1 hour or so and then cut them into little squares with a sharp knife.
• They might break up a bit when you do this but then it is fun to eat the scraps!
• Keep these in a closed container in the fridge.

EASY GRAHAM BARS

Steps:

• Mix altogether and spoon mixture into a well greased 9 inch square pan.
• Bake at 350 degrees for 35 minutes or until cookie pulls away from the side of the pan. Cool before cutting.
• Makes 18 bars that will disappear fast.