It’s funny what we remember from our childhoods. Little things bring back old memories, especially food. For me, it’s things like my mom’s yogurt popsicles and homemade ice cream. For Andrew, it’s things like this cracker toffee recipe, which is actually Andrew’s mom’s. When he asked me to make him toffee, he was very specific and said that this cracker toffee was his favorite, so I did my best to accommodate. His mom was nice enough to lend me the recipe, which I adapted very slightly. Andrew said she usually makes this with Saltine crackers, but she also suggested that graham crackers were an alternative, and I preferred the sweet over the salty with this recipe. Also, instead of using chocolate chips for the chocolate spread, I used Hersey’s chocolate.
Ingredients (makes about 15 large pieces of toffee):
- 1/2 cup butter (1 stick)
- 1/2 cup brown sugar
- 1/2 can of sweetened condensed milk
- 12-15 graham crackers
- Large Hershey’s bar
- 1 cup chocolate chips
First, line a jelly roll with aluminum foil and melt 1 tbs of butter on it inside the preheating oven. Once the butter has melted, move it around with a spatula and line with graham crackers as tightly together as you can. Melt the remaining butter in a saucepan and whisk in the brown sugar. Bring the mixture to a boil, stirring constantly. Remove from heat and mix in the condensed milk. Pour over the graham crackers and spread the toffee with a spatula until all of the graham crackers are covered. It should be a fairly thin layer.
Bake on 425 degrees for 10 minutes until the edges begin to brown. You don’t want to over bake it or it could quickly burn. Let cool for about a minute and stagger the Hershey’s chocolate on top. Let it melt slightly and spread with your spatula, evenly distributing it over the toffee.
Chop the chocolate chips into pieces on a cutting board and sprinkle over the melted chocolate for texture. Let the chocolate cool and harden completely before breaking into pieces. Cracker toffee makes a great gift or just a great midnight snack! I have a feeling Andrew and I will be eating most of ours. No sharing this time. Thanks for the recipe, Lisa!