MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Graham Cracker Toffee
Categories: Breads, Chocolate, Snacks
Yield: 2 dozen

10 Honey graham crackers
1 c Unsalted butter
1 c Light brown sugar; packed
1/2 ts Salt; to taste
2 c Semi-sweet chocolate chips
1/3 c Toffee bits

Set oven @ 350┬║F/175┬║C.

Line a 9" X 13" pan with aluminum foil and spray with
cooking spray.

Place graham crackers in pan in a single, flat layer so
pan is completely covered with them. You will have to
break some crackers to fill in the smaller spaces at the
edges. ItΓÇÖs ok if there are slight gaps, doesnΓÇÖt have to
be perfect; set aside.

To a medium, heavy-bottomed saucepan with high sides,
add the butter, brown sugar, salt, and heat over
medium-high heat to melt. Stir constantly until butter
has melted.

After butter has melted, allow mixture to boil for about
4 1/2 to 5 minutes at a medium-fast boil (lots of
bubbles). Stir constantly to prevent burning. As you
approach the 4 minute mark, mixture should seem
thickened with the consistency of medium-thick caramel
sauce. I pulled mine off the heat at 4 1/2 minutes
because it was thick enough.

Evenly pour mixture over graham crackers.

Bake for about 7 minutes, or until thereΓÇÖs bubbling
around the edges.

Remove pan from oven, evenly sprinkle with chocolate
chips, return pan to oven, and bake for about 2 minutes,
or until chocolate chips are glistening and have
softened.

Use a spatula to smooth the chocolate chips into an
even, smooth layer of melted chocolate.

Evenly sprinkle with toffee bits.

Allow toffee to cool for about 2 to 3 hours, or until
chocolate has set up and dessert is sliceable.

RECIPE FROM: https://www.averiecooks.com

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