Toffee Chocolate Squares by Karen Noll

[BakerAunt]

Toffee Chocolate Squares
Submitted by karen_noll on December 23, 2004 at 9:38 am

Graham Crackers (use the unbroken sheets as they come from the package)

1 1/4 cups dark brown sugar
1 cup (2 sticks) unsalted butter
2 Tablespoons water
1 teaspoon vanilla
1 11 1/2 oz. Pkg milk chocolate chips (or semi sweet)
1 cup ground pecans

Line a 9 x 13 inch baking pan with aluminum foil. Smooth it across the bottom of the pan and up the sides. Arrange the graham cracker pieces all over the bottom of the pan. They can overlap each other a little, but don't stack them. You will probably use just about one sleeve of crackers. Set aside.

In a nonstick saucepan over medium-high to high heat, blend together the brown sugar, butter and water, and stirring constantly, bring to a boil. Stir often so the mixture doesn't burn. You want to get it to what is called the soft crack stage, where a drop of the syrup dropped into ice water will separate into threads that are hard, but not brittle. This is around 285 to 290 degrees Fahrenheit (Note: I can't seem to get the mixture to get that high, but it doesn't seem to matter in the finished product). Immediately remove from the heat and add the vanilla extract. Stir quickly, then pour the toffee mixture evenly into the pan over the graham crackers.

Immediately scatter the chocolate chips over the toffee and press them lightly with the back of a spatula so they begin to melt. (You can put the pan in a low oven for a moment to help melt the chocolate). When they are sufficiently melted, spread them out over the toffee, almost like an icing. Sprinkle with the nuts and press them lightly into the melted chocolate. Cool completely in the fridge before breaking up into pieces.

Spread the word

      

  

  

[Author]

Posts