A version of this recipe has been around forever, the one with soda crackers, and I’ve made it dozens of times. I was recently looking through my mother’s recipe files and found a handwritten version of the old recipe that calls for graham crackers instead of Saltines. If you’ve never made this before prepare yourself for a treat. It is so quick and easy, and amazingly delicious. You would never think that so few ingredients could produce such a good, rich, chewy, tasty cookie.
I challenge you to find anybody who doesn’t like this recipe. It’s a lighter version of English Toffee and pretty darn good. I have no idea where this version came from. Maybe my mom came up with it, maybe she saw it in the newspaper or got it from a friend. No matter…it is terrific.
Chocolate, Caramel and Graham Cracker Toffee Cookies
- 12 4-3/4 by 2-1/2 inch graham crackers
- 3/4 cup unsalted butter, cut into chunks
- 1/2 cup light brown sugar
- dash salt
- 1-1/2 cups chocolate chips
- 1 cup nuts, chopped (I used hazelnuts but any nuts work great)
Preheat oven to 375 degrees. Line a 15 x 10 inch baking sheet with foil, leaving a 2 inch overhand at each end. Line the pan with the graham crackers.
Melt butter in a medium size saucepan over low heat, then add brown sugar. Combine well and cook for 1 minute. Pour over the graham crackers, spreading evenly, and bake on the middle oven rack until golden brown and bubbly, 8-10 minutes.
Scatter chocolate chips (you could use butterscotch if you prefer) evenly over the crackers and return to the over for a minute until the chocolate is soft. Remove pan from the oven and, with an offset spatula, gently spread chocolate evenly over the crackers. Sprinkle the chocolate with chopped nuts and allow the crackers to cool for about 30 minutes before cutting into squares.