Chocolate Toffee Grahams

Image and Recipe Copyright © 2003-2010 Jennifer Iserloh

These are a fast and simple treat, adapted from a recipe my granny used to make. Fun and fast, it’s the ideal recipe to make for an impromptu party or an easy, rewarding project to do with kids.

Makes about 4 dozen cookies

Ingredients

1 14-ounce box low-fat graham crackers
4 tablespoons reduced fat margarine
1 cup dark brown sugar
1 cup chopped pecans
1 cup bittersweet morsels

Directions

Coat two large baking trays with sides with non-stick spray or line with aluminum foil. Lay the grahams on the trays in a single layer. Set aside.

Preheat the oven to 350° F. Combine brown sugar and margarine, bring to a boil. Reduce to a simmer, cook 2-3 minutes until mixture thickens. Drizzle sugar mixture over both trays of grahams. Press the nuts on top of the grahams. Bake 5-7 minutes until the sugar mixture becomes fragrant and begins to harden.

Place the morsels in a small zipper bag. Fill a large bowl with warm water (around 120° F) and submerge the bag, 2-3 minutes to melt the morsels. When the morsels are melted, remove the bag from the water and clip the end of the bag with a scissor. Drizzle chocolate over the grahams. Cool the cookies on the trays before removing. Cut or break into triangles. Store in the refrigerator in an air-tight container for up to one week.

Download Recipe

Make It A Snack

Serve with Hot Spiced Cocoa.

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