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These are so unbelievably rich, just one will do you! I don't remember where this recipe came from, but I've messed with it so much, I don't remember what it was originally either. That happens in 30+ years of cooking and messing with recipes.
Graham Crackers to cover a17"x12" shallow pan
1 cup Butter
1 cup Dark Brown Sugar
12 oz bag Milk Chocolate Chips
Butter 17" X 12" pan. Line the pan with whole graham crackers,
trimming them to fit to the edges of the pan.
In a sauce pan put butter and sugar together and boil for 2 minutes: (time boil from the time it starts a rolling boil). Pour over the graham crackers & spread quickly. Bake at 325° for 7 minutes. Remove from oven. Spread Chocolate Chips over bars as soon as they come out of the oven. Cut while still warm. Let cool before removing from pan.
Alternative topping that makes toffee even richer is this fudgy topping. Use it instead of the milk chocolate chips.
Fudgeier Topping
4 T Butter
3 T Milk (add a teaspoon or more for easier spreading
consistency, if you use too much milk it won't set)
1 c Dark Brown Sugar
3/4 c Semi-Sweet Chocolate Chips
After placing bars in oven, immediately place butter, milk and sugar in a sauce pan. Bring to a full boil and boil for l minute. Remove from heat and immediately add semi-sweet chocolate chips. Let sit for 1 minute, then stir to dissolve chips. As soon as bars come out of oven, spread topping quickly on the hot bars before the topping starts to set. Cut while still warm. Let cool before removing from pan. |
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