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)
Set oven rack in the middle position. Preheat oven to 375 degrees F. Cover a jelly roll pan approximately 11-by-17 inches with a one-inch-high edge with foil, shiny side up, and coat with vegetable spray. Line the bottom of pan evenly with graham crackers. 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. Pour butter mixture over the graham crackers in the 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. 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 graham crackers. Chill in the refrigerator until set. Store between sheets of wax paper in a covered tin in refrigerator. Makes 40 pieces. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
