Chocolate Toffee Graham Treats Recipes

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Place graham crackers in pan. In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds. , Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely.

Steps:

• Line cookie sheet with cooking parchment paper. In medium microwavable bowl, microwave vanilla candy coating, white chocolate and 2 tablespoons of the shortening uncovered on High 1 to 2 minutes or until melted and mixture can be stirred smooth.
• Dip 18 of the graham cracker squares in mixture, coating both sides; tap off excess. Place on cookie sheet. Refrigerate 20 minutes or until coating is firm.
• Meanwhile, in another medium microwavable bowl, microwave chocolate candy coating, semisweet chocolate and remaining 2 tablespoons shortening uncovered on High 1 to 2 minutes or until melted and mixture can be stirred smooth.
• Dip remaining 18 graham cracker squares in mixture, coating both sides; tap off excess. Place on cookie sheet. Refrigerate until coating is firm.
• Drizzle any remaining white chocolate mixture and semisweet chocolate mixture over dipped grahams; sprinkle with toffee bits. Refrigerate until firm.

Steps:

• In an 11 by 17 inch jelly roll pan, lightly greased, place whole graham crackers side by side.
• I also cut strips to fill in all the open spaces so the whole pan is covered.
• Bring the butter and brown sugar to boil.
• When bubbly add the chopped walnuts or pecans and bring to boil again.
• Pour over graham crackers.
• Bake 350 degrees for 8 minutes.
• Remove from oven and sprinkle with the chocolate chips.
• They won’t fully cover the crackers.
• Turn off the oven but put pan back in for a minute or two to help the chips melt.
• Then take the pan out of the oven and spread the chips over the bars with a spatula.
• Sprinkle the colored nonpareils on top of these after spreading the melted chocolate to add a “festive” look.
• Let the bars cool for 1 hour or so and then cut them into little squares with a sharp knife.
• They might break up a bit when you do this but then it is fun to eat the scraps!
• Keep these in a closed container in the fridge.

Steps:

• Preheat oven to 350*.
• Arrange graham crackers in a single layer in a 15 x 10 baking sheet.
• Combine butter and sugar in saucepan and bring to a boil over medium heat, stirring constantly until butter melts; then boil 2 minutes.
• Remove from heat and stir in pecans.
• Pour mixture evenly over crackers and spread carefully to edge of pan, covering crackers completely.
• Bake for 10 minutes.
• Remove from oven and sprinkle evenly with chocolate chips; when chips melt, smooth evenly to cover top.
• Cool in pan for 5 minutes; carefully separate and transfer squares to a wax paper lined cookie sheet.
• Refrigerate until chocolate hardens.