Description
This Better Than Anything Toffee recipe combines a buttery caramel base with a crunchy graham cracker crust, topped with melted chocolate and optional nuts for a delightful treat that’s easy to make and perfect for sharing.
Ingredients
Scale
Toffee Base
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (optional, for extra flavor contrast)
Base Layer
- 1 ½ cups graham cracker crumbs (about 15 graham crackers, crushed)
Toppings
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (pecans or walnuts), optional
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Melt Butter and Brown Sugar: In a medium saucepan over medium heat, melt the butter with the brown sugar. Stir constantly until the mixture begins to boil, then allow it to boil gently for 3-4 minutes while stirring continuously, until it thickens into a smooth caramel-like consistency.
- Prepare Graham Cracker Crust: While the toffee mixture simmers, evenly spread the crushed graham cracker crumbs over the lined baking sheet to form a base layer.
- Pour Toffee Mixture: Pour the hot toffee over the graham cracker crumbs and gently spread it with a spatula to cover the crumbs completely, ensuring an even layer.
- Bake Toffee Layer: Place the baking sheet in the preheated oven and bake for 5-7 minutes until the toffee mixture is bubbly and set.
- Add Chocolate Chips: Remove the baking sheet from the oven and immediately sprinkle the semi-sweet chocolate chips evenly over the hot toffee. Let them sit for 2-3 minutes until the chocolate melts, then spread the chocolate smoothly over the toffee layer using a spatula.
- Add Nuts: Sprinkle the chopped nuts evenly on top of the melted chocolate layer for extra texture and flavor, if using.
- Cool and Set: Allow the toffee to cool to room temperature. Once cooled, refrigerate for at least 1 hour to firm up before cutting into squares or breaking into pieces for serving.
Notes
- Use parchment paper or a silicone mat to ensure easy removal of the toffee.
- Optional salt adds a nice contrast to the sweetness—feel free to omit if desired.
- You can substitute the nuts for your favorite variety or omit them entirely for a nut-free treat.
- Store leftover toffee in an airtight container in the fridge for up to a week.
- Ensure the toffee boils for the full time indicated to get the proper caramel texture.
