Easy Graham Cracker Toffee Bark
- 15 whole Graham Cracker Sheets
- 3/4 cups Unsalted Butter
- 3/4 cups Brown Sugar
- 1/4 teaspoons Salt
- 2 cups Semi-Sweet Chocolate Chips
- 1 cup Candy And/or Sprinkles For Decorating
- Preheat oven to 400u0b0F. Line a 13x18 baking sheet/cookie sheet with sides with foil or a silicone liner. If using foil, spray it with nonstick spray.
- Lay the graham cracker sheets side by side in the pan, breaking pieces as needed to fill the pan.
- Place butter, brown sugar and salt in a medium saucepan. Bring the mixture to a boil, and boil for 3 minutes, stirring occasionally. Carefully pour over the graham crackers, and use a rubber spatula to evenly spread the mixture (work quickly-the toffee will start to firm up).
- Place the pan in the oven for 3 minutes. Remove from the oven and sprinkle the chocolate chips over the top. Place back in the oven for 2 additional minutes. Remove from the oven and use an offset spatula to spread the melted chocolate evenly over the toffee. Immediately top with candy or sprinkles.
- Allow to cool to room temperature, then transfer to the refrigerator to firm up completely, at least 2 hours. Once chilled, break the bark into irregular pieces. I like to store it in the fridge.
graham cracker sheets, butter, brown sugar, ubc, chocolate chips, sprinkles
Taken from tastykitchen.com/recipes/desserts/easy-graham-cracker-toffee-bark/ (may not work)