Graham Toffee Bars
#1
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Location: Ontario, Canada
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Graham Toffee Bars
I just finished doing 2 jelly roll pans full of Graham toffee bars. The ones where you pour the toffee over the graham crackers and bake for a few minutes. I have tried getting them out onto coconut so they don't stick to the waxed paper but that wasn't ideal. This year I tried getting them out onto waxed paper with Graham crumbs sprinkled over it. I had to move them a bit to keep them from sticking to the waxed paper. Next year I am going to try parchment paper and Graham crumbs and see if that works any better. Has anyone found a better way to do these to cool after removing them from the oven? Everyone loves them but I never enjoy the cooling process.
#4
I usually just over butter my pan. But parchment paper or the non-stick aluminum foil should work just as well. Or try not cooling totally in the pan. Just remove while still warn and slide onto a cooling rack.
#9
I have never used graham crackers, my recipe calls for regular saltine crackers. I always buttered my pans really good and kind of cracked the pan on the bottom. Very messy and I think I will try the parchment next time.
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