Ingredients

The following ingredients have 6 Servings
  • 9-12 graham cracker sheets
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed brown sugar
  • 1 tablespoon (15ml) water
  • 1 teaspoon vanilla extract
  • 12 ounces (340g) chocolate chips (about 2 cups)
  • 1 cup toffee bits, chopped nuts, M&Ms, etc (your choice)

Instruction

  • Preheat oven to 350°F. Line a rimmed baking sheet (approximately 11x16 or something similar) with foil and spray with nonstick cooking spray.
  • Place graham crackers in a single layer on the cookie sheet, breaking as needed for them to fit. Set aside.
  • Place butter in a medium saucepan and place over medium-low heat. Melt, then add the sugar and water. Stir to combine. Place a candy thermometer in the mixture and bring to a boil. Cook over medium-low heat until the mixture reaches 255°F. Do not stir. The mixture will turn golden brown.
  • Once it reaches 255°F, remove from the heat and stir in the vanilla. Pour over the crackers in prepared pan and spread to coat evenly. Bake for 5 minutes.
  • After 5 minutes, sprinkle the chocolate chips evenly over the hot pan. Place back in the oven for 2 minutes, or until the chocolate chips are melted (but they’ll still be holding their shape).
  • Remove pan from the oven. Spread chocolate to coat evenly. Top with desired toppings. Chill to set, at least 1 hour. Break apart and serve or store in an airtight container for up to 2 weeks