All right, time for another of my highly requested recipes. This is great to make for a crowd, because if you have it sitting around for very long in your house you’ll eat so much that you’ll have to run a marathon to burn off the extra calories. Like the Corn Casserole, it’s very easy to make, and if anyone tries to discuss the nutritional makeup of it, plug yours ears and hum.
Graham Cracker Toffee
2 packs of plain graham crackers (approx.)
2 sticks unsalted butter
1/2 cup sugar
1/4 cup brown sugar
1/2 tsp. salt
12 oz. bag chocolate chips
1 cup. chopped pecans (roasted for a few minutes in the oven, if there is time, to bring out the flavor)
optional – mini marshmallows
Preheat oven to 375 deg. F. Line a large, rimmed baking sheet (mine is about 17 in. x 12 in.) with foil, tucking into the corners and allowing some to wrap around the sides. This takes the wide roll of foil – if you have only a regular roll of foil, use 2 smaller pans. You do not want this stuff to get on the pan itself – it’s like superglue. Grease foil with unsalted butter or cooking spray.
Arrange the graham crackers in the pan in a single layer, breaking them as needed to cover as much of the pan as possible.
Melt the butter, sugars, and salt in a saucepan, then bring to a boil over moderate heat, stirring frequently. As soon as it comes to a boil, carefully pour the mixture over the graham crackers, using a spatula to smooth it evenly. Make sure all of the crackers are covered. Bake for about 10 minutes – the syrup should be enthusiastically bubbling.
Immediately sprinkle chocolate chips all over the crackers, then put back in the oven for a minute or two. Remove pan, then smooth the chocolate out using the spatula. Sprinkle the nuts over the chocolate (and, for a “Rocky Road” variety – some mini marshmallows), then let it cool for 30 minutes. Stick the pan in the freezer for about half an hour to harden the chocolate, then lift the foil off the pan and break or cut the toffee into pieces. Enjoy!