๐ฉโ๐ณ Instructions:
- Preheat the oven to 350ยฐF (175ยฐC). Line a 9×13-inch baking sheet with parchment paper or a silicone baking mat.
- Arrange the graham crackers in a single layer to fully cover the bottom of the pan. Break them as needed to fit the shape of the pan.
- Make the caramel: In a medium saucepan over medium heat, combine the butter, sugar, vanilla, and salt. Stir frequently until the butter melts and the mixture starts to boil. Let it simmer for about 4โ5 minutes, stirring constantly, until the mixture turns a golden caramel color.
- Pour the caramel evenly over the graham crackers, spreading it with a spatula to cover all the crackers.
- Bake in the preheated oven for 8โ10 minutes, or until the caramel is bubbling.
- Remove from the oven and immediately sprinkle the chocolate chips on top. Let sit for 1โ2 minutes until softened, then spread the chocolate evenly over the toffee.
- Sprinkle chopped pecans on top if using.
- Cool completely at room temperature for about 2 hours, or refrigerate for 30โ60 minutes until fully set.
- Break into pieces and serve!
โ Tips:
- Store in an airtight container at room temperature for up to 1 week.
- For a nut-free version, omit the pecans or replace with sprinkles or sea salt.
- Great for holiday trays, cookie exchanges, or edible gifts.
โจ Crispy. Buttery. Chocolatey.
A simple, addictive treat thatโs perfect for sharingโor not ๐๐ฌ
