Yields: Approx. 14 servings (pieces) Prep time: 10 minutes Cook time: 11-12 minutes Setting time: 30-120 minutes
Ingredients
- 10 full graham cracker sheets (honey or plain)
- ⅔ cup (10.7 tbsp / 150g) unsalted butter, cut into pieces
- ⅔ cup (140g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup (6 oz / 170g) semi-sweet chocolate chips (or milk chocolate chips)
- ⅓ cup chopped nuts (such as pecans, almonds, or walnuts)
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Line a large baking sheet (approximately 12×17 inches or similar size) completely with parchment paper or a silicone baking mat (Silpat). Arrange the 10 full graham cracker sheets in a single layer on the prepared baking sheet, placing them edge-to-edge to cover the area (e.g., 2 rows of 5 sheets). Set aside.
- Make Toffee: In a medium saucepan, combine the butter pieces and packed light brown sugar. Place over medium-high heat and bring the mixture to a boil, stirring occasionally. Once it reaches a rolling boil, reduce the heat slightly to maintain a steady boil and cook for exactly 3-4 minutes, stirring constantly to prevent scorching.
- Pour and Bake: Immediately remove the saucepan from the heat and stir in the vanilla extract. Carefully and quickly pour the hot toffee mixture evenly over the layer of graham crackers on the baking sheet. If needed, use an offset spatula to quickly spread the toffee to cover the crackers completely. Place the baking sheet in the preheated oven and bake for 8 minutes. The toffee should be bubbly all over.
- Add Toppings: Remove the baking sheet from the oven and place it on a heat-resistant surface. Immediately sprinkle the 1 cup of chocolate chips evenly over the hot toffee layer. Let the pan sit undisturbed for 3-5 minutes; the residual heat will melt the chocolate chips.
- Spread Chocolate and Finish: After the chips have softened and look glossy, use an offset spatula or the back of a spoon to gently spread the melted chocolate into an even layer over the toffee. Immediately sprinkle the ⅓ cup of chopped nuts and the optional flaky sea salt evenly over the melted chocolate.
- Cool and Set: Let the pan sit at room temperature for about 1-2 hours, or until the chocolate and toffee are completely cool and hardened. To speed up the process, you can refrigerate the pan for about 45-60 minutes or place it in the freezer for 20-30 minutes, until firm.
- Break and Serve: Once completely set, lift the parchment paper or silicone mat (with the crunch slab) from the baking sheet. Break the Layered Toffee Graham Crunch into irregular pieces by hand.
- Store: Store the pieces in an airtight container at room temperature for up to a week.
Recipe Notes:
- Lining the pan well is crucial for easy removal and cleanup. Parchment paper or a Silpat mat works best.
- Stir the toffee constantly while boiling to ensure even cooking and prevent burning.
- Spread the hot toffee and melted chocolate quickly, as they begin to set as they cool.
- Any type of chocolate chip (semi-sweet, milk, dark, white) or chopped nuts can be used according to preference.
Nutritional Information (Per Serving – approx. 1/14th of batch)
(Estimates based on standard nutritional databases using semi-sweet chocolate chips and pecans. Actual values may vary based on specific brands, exact piece size, and nut choice.)
- Calories: Approx. 280 kcal
- Total Fat: Approx. 15.8 g
- Saturated Fat: Approx. 8 g (Estimate)
- Total Carbohydrates: Approx. 33.8 g
- Dietary Fiber: Approx. 1 g (Estimate)
- Total Sugars: Approx. 21 g (Estimate)
- Protein: Approx. 2.1 g
- Sodium: Approx. 80 mg (Estimate, higher if using salted butter or more salt)
