Ingredients
Scale
For the base and toffee:
- 1 sleeve graham crackers (about 9 full sheets)
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/4 teaspoon salt
For the topping:
- 2 cups semi-sweet chocolate chips
- Optional: chopped nuts (pecans or almonds work great), sea salt flakes, or toffee bits
Instructions
- Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal later.
- Break the graham crackers along their perforations and lay them in a single layer on the bottom of your prepared pan. Break a few pieces to fill in any gaps.
- In a medium saucepan, combine the butter, brown sugar, and salt. Bring to a boil over medium heat, stirring constantly.
- Once boiling, let the mixture bubble for 3-4 minutes without stirring. It should look smooth and slightly thickened.
- Pour the hot toffee mixture evenly over the graham crackers. Use a spatula to spread it if needed.
- Bake for 10-12 minutes until the toffee is bubbling all over.
- Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee.
- Let the chocolate chips sit for 2-3 minutes to soften, then spread the melted chocolate into an even layer with a spatula or the back of a spoon.
- If using nuts or other toppings, sprinkle them on now while the chocolate is still soft.
- Let cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set completely.
- Once firm, lift out using the parchment overhang and cut into squares.
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
