Quiltingboard Forums - Graham Toffee Bars

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I use foil that I also grease really well. I use the saltine recipe as well.

How about a recipe for these please

My recipe is 1 lb. of butter, 2 cups packed golden brown sugar and a 400 g box of Graham crackers. As someone mentioned, it can also be done with regular saltine crackers but I like the firmness of the Graham crackers.

I cut my butter into about 1inch slices and put it into a medium saucepan. I melt the butter and then add the 2 cups brown sugar. I bring it to a boil stirring constantly and it will combine as it boils. Boil for 3-4 minutes stirring. This mixture is poured over the crackers and spread. The pans then go into a 350* oven for 8-10 minutes. I use jelly roll pans (half inch sides) and do a solid layer of the crackers to prevent them from moving as I pour and spread the toffee. The crackers move around a bit as they cook in the oven and I moved them onto waxed paper covered with Graham crumbs to cool.

Next time I am going to try cooking them on parchment paper and letting them cool there and break apart after they are cool.

Tartan, I think your recipe forgot the part of melting the chocolate chips on top, and sprinkling with chopped nuts.

Many people top with chocolate, nuts, coconuts etc. my family likes then straight up toffee only.:)

Forgot to add- after the mixture comes to the boil, I reduce the heat a bit and only stir if it is bubbling to high in the pan. Stirring when it boils, can cause your toffee to crystallize.