15-16 rectangular graham crackers (regular and/or chocolate)
1 c butter
1/3 c packed light brown sugar
1/3 c white sugar
1/2 tsp vanilla
1 c peanut butter
1 1/2 to 2 c chocolate chips
Preheat oven to 350. Arrange a single layer of graham crackers in (foil lined?) 11 X 17 pan without overlapping, breaking pieces to fit as needed.
In a medium saucepan, add the butter and sugars, cook over medium-low heat until the butter is melted. Whisking gently, increase the heat to medium and bring the mixture to a simmer. Cook for 5-6 minutes. Off the heat, whisk in the vanilla. Pour the mixture across the graham crackers and-- working quickly-- use an offset spatula or other rubber spatula to spread the caramel evenly over the graham crackers.
Bake for 10 minutes.
Remove from the oven (the the oven off, you'll use the warm oven in the next step). Dollop peanut butter in spoonfuls over the toffee. Let the peanut butter sit there until melty and spreadable (just a couple minutes) and then spread into an even layer across the toffee.
Sprinkle the chocolate chips over the top. Return the pan to the warm oven for a few minutes to let the chocolate chips melt. Once melted, spread the chocolate chips over the peanut butter. It's okay if the peanut butter and chocolate end up swirling together.
Top with nuts (pecans!) if desired. Let the toffee cool completely and then refrigerate for 1-2 hours. Break into pieces to serve or package in bags or containers for gift giving. Toffee is best if stored in a cool spot.
From Mel's Kitchen Cafe
No comments:
Post a Comment