Chocolate Graham Toffee Fingers

Posted on September 30, 2008 by admin
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Makes 40 pieces

Several years ago our friend, Cynthia Broner, gave us a recipe for chocolate covered matzo. It was an instant success. We began experimenting with different kinds of chocolate—dark, milk, and white. We added coconut and chopped walnuts and pecans to this seasonal treat. We threw caution to the winds, and our adaptation morphed into an everyday treat: Chocolate Graham Toffee Fingers.

13 or 14 chocolate or plain graham crackers, each broken into 4 sections
1 cup butter, melted
1 cup brown sugar
8 oz. semisweet chocolate, coarsely chopped or 8 oz. semisweet chocolate chips
1/2 cup walnuts or pecans, toasted and coarsely chopped
2 oz. white chocolate, melted (optional)

1. Set the oven rack in the middle position. Preheat the oven to 375°F. Cover a jelly roll pan, approximately 11-inches by 17-inches by 1-inch, with foil, shiny side up, and coat with vegetable spray. Line the bottom of pan evenly with graham crackers.

2. Heat butter and brown sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a wooden spoon until mixture comes to a boil. Cook 3 more minutes, stirring constantly.

3. Pour butter mixture over graham crackers in jelly roll pan, spreading evenly with an offset spatula. Place pan in oven and bake 7 to 8 minutes, or until surface is bubbling and golden brown. Check every few minutes to make sure mixture is not burning or browning too quickly.

4. Remove pan from oven and place on rack. Sprinkle chocolate across top, let sit 5 minutes, and then spread melted chocolate with an offset spatula. Sprinkle toasted nuts across top. Drizzle white chocolate from a pastry bag over the surface. Cut into sections while still slightly warm, following the outline of the crackers. Chill in the refrigerator until set. Store between sheets of wax paper in a covered tin in refrigerator.

Reprinted from Heirloom Baking With the Brass Sisters by permission of Black Dog & Leventhal Publishers, Inc. Copyright © 2006 Marilynn Brass and Sheila Brass

Photograph © Andy Ryan

Please be aware that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-born illnesses.

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