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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.
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My recipe uses aluminum foil, it's a bit easier to just pull out the entire thing and peel the foil off the back.
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Do you put the shiny or dull side against the Graham crackers? I have tried foil but ended up picking little pieces off the backs.
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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.
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I have made these and you really need either non stick foil or parchment paper. The problem is, the wax on the paper melts and causes them to stick worse. Wax paper is great for a lot of things but not this.
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Shiny or dull doesn't matter. I do spray it with non stick spray first. Sorry, I forgot about that, never tried the non stick foil, that would probably work great.
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I do them on foil too, I just stick the whole pan into the fridge once it's no longer hot, when the chocolate on top is set I pull them out, lift one end, peel off the foil and break into pieces, no problem with sticking.
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I bake mine on parchment paper and let them cool in the pan until cool enough to break apart. None of them stick.
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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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They do make a non stick aluminum foil....works great for me!
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I use foil that I also grease really well. I use the saltine recipe as well.
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How about a recipe for these please
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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.
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Many people top with chocolate, nuts, coconuts etc. my family likes then straight up toffee only.:)
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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.
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