Easy Peanut Butter Chocolate Graham Cracker Toffee

This chocolate recipe, Easy Peanut Butter Chocolate Graham Cracker Toffee, leans on rectangular graham crackers, salted butter and packed light brown sugar. It makes 24 Servings and takes about 155 minutes.

• Yield 24 Servings
• Ready in 155 minutes
• Prep 140 minutes
• Cook 15 minutes

Ingredients

• 15-16 rectangular graham crackers (regular, chocolate or a combination)
• 1 cup salted butter
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 1 1/2 to 2 cups chocolate chips
• 1 cup chopped (toasted nuts)

Instructions

1. Preheat the oven to 350 degrees F. Line a half sheet pan (about 11X17-inches) with foil. Arrange a single layer of graham crackers in the pan without overlapping, breaking pieces to fit if needed.
2. In a medium saucepan, add the butter, brown sugar, and granulated sugar. Cook over medium-low heat until the butter is melted. Whisking gently, increase the heat to medium and bring the mixture to a simmer. Cook for 5-6 minutes. Off the heat, whisk in the vanilla. Pour the mixture across the graham crackers, and working quickly, use an offset spatula or other rubber spatula to spread the caramel evenly over the graham crackers.
3. Bake for 10 minutes.
4. Remove from the oven (turn the oven off; you'll use the warm oven in the next step). Dollop peanut butter in spoonfuls over the toffee. Let the peanut butter sit there until melty and spreadable (a couple minutes) and then spread into an even layer across the toffee.
5. Sprinkle the chocolate chips over the top. Return the pan to the warm oven for a few minutes to let the chocolate chips melt. Once melted, spread the chocolate chips over the peanut butter. It's ok if the peanut butter and chocolate end up swirling together.
6. Top with chopped nuts. Let the toffee cool completely and then refrigerate for 1-2 hours. Break into pieces to serve or package in bags or containers for gift giving. The toffee is best stored in a cool spot - not necessarily the refrigerator, but the peanut butter/chocolate layer stays more firm if kept cool.

Let the center settle before you cut it, or the slices will slump.