If there is one thing I’ve been in love with forever, it’s toffee. I think a Heath Bar resulted in my first need to have a cavity filled when I was a girl and nothing has changed. I love a brand of toffee made locally called Enstrom’s (though miss the days before they become so well known that you could walk in and order just one piece). I’ve enjoyed great toffee made by a food blogger and friend, Rachael at La Fuji Mama and I will do go to the trouble of making my own for holiday gifts.
But it’s, well, not complicated really but anything involving a candy thermometer is tricky, especially here in Denver, where at 5280′ anything that involves temperature in food preparation can be more complicated than what it is for those of you closer to sea level; what we call ‘Flatlanders!’ Not unlike being used to cups and having to switch to metric; temperature, time and ingredients often have to be revised for success. So today, in preparation for a Super Bowl party tomorrow, I wanted something with that toffee fix but not that toffee stress and these do the trick every time. Easy and foolproof, they do a fine job of mimicking English toffee with very little effort. Easy and so good that I am trying to figure a hiding place from myself!
The original recipe is from one of my treasured Junior League of Denver cookbooks. On the same page with this recipe is another familiar version using saltines in lieu of graham crackers. The graham cracker recipe does not call for using chocolate so I combined the two…the graham crackers from one recipe with the milk chocolate layer of the other and I think that the result is my perfect version! Considering the ‘new’ crave for having everything chocolate or caramel with a salted finish…that saltine version was ahead of it’s time. I replicate that touch by using a good finishing salt.
Knowing I would be serving these to friends with children, I opted not to put the salt on them this time but I did mention it to my friends. I don’t recommend this as the easiest method but you can do what they did. They warmed up individual pieces in the microwave and salted their own!
Salted Chocolate Toffee Squares
- One sleeve of graham crackers
- 2/3 cup butter
- 2/3 cup brown sugar
- 3/4 cup chopped nuts - Almonds, walnuts or pecans or a combination
- 12 ozs milk chocolate chips
- Maldon Flaked salt (Optional and I don't recommend you use table salt, only a good finishing salt and VERY lightly)
- Line a 9X13 inch pan with aluminum foil. Place whole crackers in single layer on foil. You will have to break some into quarters to finish filling in one row.
- In small saucepan, heat butter and brown sugar until sugar dissolves and mixture just starts to bubble. Whisk until the two blend to form a thick butter/sugar sauce; this does take a bit of whisking so don't give up! DO NOT boil the mixture.
- Spread evenly over crackers.
- Sprinkle evenly with chopped nuts.
- Bake at 325 degrees for 15 minutes.
- Remove from oven and turn oven off. Cover top evenly with chocolate chips and put back into oven for 3-5 minutes until chips are softened enough to spread with a spatula.
- Remove from oven and spread chocolate over surface of toffee.
- Sprinkle very lightly with finishing salt if using.
- Cool in refrigerator until chocolate is firm.
- Cut into squares.
- Hide from yourself.