Graham Cracker Toffee 2

A thin layer of caramelized sugar covering a crunchy graham cracker!

The ratio of butter to brown sugar for this recipe is different than my previous graham cracker toffee recipe.  The previous recipe had equal portions of butter and sugar, which creates a hardened brown sugar coating once baked.  It remains rich with the brown sugary texture and flavor. 

This recipe has a ratio of double the butter to sugar.  Once baked it makes a much more caramelized sugar coating, which is very thin and crisp.  You can see through it, right to the graham cracker.

Whichever recipe you choose, they are equally delicious.  The best part is, it will be one of the fastest and easiest little bars you will ever make!

As Always, 

ENJOY!

INGREDIENTS

8 graham cracker sheets (16 squares)

1/2 cup butter (l stick)

1/4 cup brown sugar

1/4 cup chopped pecans

   Preheat oven to 350 degrees.  Line a 9 x 13 pan with parchment paper.  Lay the cracker squares in a single layer covering the bottom of the pan, as close together as possible. 

    In a small sauce pan heat the butter and sugar.  Bring to a boil on medium high heat and stir constantly for 4 minutes.  Remove from heat and add the chopped pecans.  Pour hot mixture evenly over the crackers and spread with a rubber spatula to the edges.  Bake for 8 minutes.

    Let cool completely and break or cut into squares.  Store in an airtight container.