If you love Christmas Crack, you’ll love this too. If you don’t know either…you need to!

This recipe is on Iva Reeve’s stationary, first one I’ve seen! Iva was Grandma Joyce’s mother, my great-grandmother (Grandma Mary was Joyce’s other-in-law). I never met her so I feel like this is a glimpse into her cooking style too! Bonus, the recipe is awesome and easy!

I got a little creative with the toppings and you definitely should too. Mix it up to your heart’s desire.

Graham Cracker Toffee

2 cubes of butter
1 cup dark brown sugar
16 graham crackers (approximate)

2 cups chocolate chips*

Optional:
1/2 cup chopped nuts
1/2 cup shredded coconut

Preheat oven to 350 degrees.

Melt butter and brown sugar together until smooth and bubbles have begun to form.  Meanwhile, place graham crackers on a well greased cookie sheet in a single layer. Then pour butter brown sugar mixture over the crackers. Bake for 10 minutes. Remove from oven. Sprinkle with chocolate, coconuts, nuts, etc. Once cool, break in to smaller pieces. Store in an airtight container.

*Chocolate chips can be added right after you take it out of the oven. Once they’ve melted you can spread it into a thin chocolate layer and then add the remaining toppings, or you can decrease the amount and sprinkle them on, leaving them in chip form like I did.

 

Melt the butter and sugar together. Stirring occasionally.

Line the greased pan with graham crackers, break them to fill the edges like I did here.

Once the butter and sugar have bubbled and are no longer separate, you’re ready for the next step.

Pour it over the top.

Spread it quickly to fill the edges. Then place it in the oven.

After ten minutes it’ll be bubbly and ready for some toppings.

Sprinkle them on as you like. You can see I made three different kinds here.

What toppings are you going to try?