Okay, you’re probably getting tired of cookie recipes about now…just a few more. I promise.
I think most folks have some version of this in their recipe file (some versions of this are made with saltines instead of graham crackers). Mine is adapted from a recipe out of the Winners cookbook from the Junior League of Indianapolis. An oldie, but a goody.
Chocolate Toffee Bars
24 whole graham crackers
1 c. firmly packed brown sugar
1 c. butter
One 12 oz. bag semi sweet chocolate chips
1 c. finely chopped pecans
Line a jelly roll pan with foil (10″ x 15″). Lay graham crackers on bottom of pan, try not to leave any spaces. In a medium sized pan bring brown sugar and butter to a boil. Boil, while stirring, for 3 minutes. Pour sugar mixture over crackers. (Be very careful – it is HOT!)
Bake at 400* for 5 minutes, or until brown and bubbly. (Make sure it is bubbly or the toffee won’t set up). Remove from oven and sprinkle chocolate chips over the top. As chips melt, spread them around with a spatula (like frosting). Sprinkle chopped pecans over the chocolate before it firms up.
Cut into squares while it is still warm. Cool completely.