If you’re looking for a recipe that will disappear at holiday parties, cookie exchanges, neighborhood potlucks, or school bake sales, this graham cracker toffee crunch is a guaranteed winner!! It’s EASY and everyone LOVES it!!
When they are all mixed together, they are as American as a piecrust made with Reverend Sylvester Graham’s eponymous crackers. If you’ve ever wondered why graham crackers are called that it’s because it was Graham (1794-1851) who invented them in 1829
If you’re looking for a recipe that will disappear at holiday parties, cookie exchanges, neighborhood potlucks, or school bake sales, this graham cracker toffee is a guaranteed winner!! It’s EASY and everyone LOVES it!!
Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray.
Place graham crackers in pan in a single, flat layer so pan is completely covered with them. You will have to break some crackers to fill in the smaller spaces at the edges. It’s ok if there are slight gaps, doesn’t have to be perfect; set aside.
To a medium, heavy-bottomed saucepan with high sides, add the butter, brown sugar, salt, and heat over medium-high heat to melt. Stir constantly until butter has melted.
After butter has melted, allow mixture to boil for about 4 1/2 to 5 minutes at a medium-fast boil (lots of bubbles). Stir constantly to prevent burning. As you approach the 4 minute mark, mixture should seem thickened with the consistency of medium-thick caramel sauce. I pulled mine off the heat at 4 1/2 minutes because it was thick enough.
Evenly pour mixture over graham crackers.
Bake for about 7 minutes, or until there’s bubbling around the edges.
Remove pan from oven, evenly sprinkle with chocolate chips, return pan to oven, and bake for about 2 minutes, or until chocolate chips are glistening and have softened.
Use a spatula to smooth the chocolate chips into an even, smooth layer of melted chocolate.
Evenly sprinkle with toffee bits.
Allow toffee to cool for about 2 to 3 hours, or until chocolate has set up and dessert is sliceable.
Notes
*I made this on a very warm day and after 4 hours cooling at room temp, the chocolate was still on the melty side. I didn’t refrigerate it because of the condensation effect that happens after chocolate has been refrigerated and then comes to room temp and you can see fine water droplets on it, but this is merely a cosmetic issue. If you’re in a hurry you can expedite the cooling process by refrigerating, noting the condensation effect will occur.
Toffee will keep airtight at room temp for up to 2 weeks, or in the fridge for up to 1 months, or freezer for up to 3 months.
Churro Cookies – These cookies are the perfect. Caramel gets sandwiched between puff pastry and then tossed in cinnamon sugar for a simple and fast, yet completely addicting treat.
Where was the churro born? There’s likely a very simple answer to that. It was in Spain, Portugal or China, depending on whether you ask someone from Spain, Portugal or China. No doubt I’m leaving out a dozen countries with persuasive arguments when looked at from the inside, but you get the idea. One thing’s for sure, though. The quickest way to get into an argument over the origin of a food is to claim it as your own.
These cookies are the perfect. Caramel gets sandwiched between puff pastry and then tossed in cinnamon sugar for a simple and fast, yet completely addicting treat.
Line a large baking sheet with parchment paper. On a lightly floured surface unfold one sheet of puff pastry. Using a 3” round cookie cutter, cut out circles. Repeat with other sheet.
Place half the circles on prepared baking sheet and place a caramel square in center of each. Top with remaining puff pastry circles and crimp edges with a fork.
In a small bowl, combine sugar and cinnamon. Brush cookies with melted butter and sprinkle with cinnamon sugar.
Bake until golden and puff pastry is cooked through, 15 minutes.
Ganache Dipping Sauce
Place chocolate chips in a medium heat-safe bowl. In a small saucepan over medium heat, heat cream until just simmering. Pour cream over chocolate chips and let sit for 2 minutes. Whisk until smooth. Let cool slightly.
As a literary form, the history of love letters probably began in the early Renaissance. The Age of Chivalry produced a series of discreet correspondences that were based on the chaste compliments and excessive self-deprecation of courtly love.
Preheat oven to 375°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out 1 pie crust. Using a paring knife, cut out long square shapes, about 4" on each side. Transfer squares to baking sheet. Reroll extra dough to make more squares. (You should have enough dough to make about 6.)
Fill the center of each square with a very small dollop of strawberry filling. Fold three of the corners into the center so that the dough looks like an open envelope. Press down lightly on dough to seal. Use a small heart cookie cutter to stamp out remaining dough into hearts, and place a heart in the center of each.
Brush envelopes with egg wash and sprinkle with sugar. Bake until envelopes are golden, about 15 minutes.
Let cool for 10 minutes on baking sheet before transferring to a cooling rack to cool completely.
Cool Whip was created in 1966 by food scientist William A.Mitchell. The key advantage of his invention was that the product could be distributed frozen. Cool Whip is manufactured in Avon, New York, for the American and Canadian markets.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Beat together the whipped topping and eggs together. Add the lemon cake mix and continue to mix. Dough will be thick.
Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 8 minutes.
Notes
Next time I make these I won’t roll the cookie in the powdered sugar before baking. I think it will be easier to dust the cookies after baking and has cooled a bit. Will let you know.
The first biscotti, often referred to as Biscotti di Prato, were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region. Because the second baking drew moisture out of the biscuit, it rendered the biscotti hard, sturdy and, importantly, resistant to mold. Consequently, this turned out to be the ideal food to store. They soon became a favored provision of sailors, including Christopher Columbus, who traveled at sea for months at a time with the crunchy cargo.
It didn’t take long for other nationalities to discover the utility of these twice-baked biscuits. British hardtack — a twice-baked, dry, hard biscuit made from flour, water and salt — and German zwieback — a twice-baked, crisp, sweetened bread — are both spinoffs of the Italian original.
4ozwhite baking bar or white chocolate baking squares, coarsely chopped
3ozsemisweet chocolate, chopped
Instructions
Lightly grease cookie sheet and set aside
Beat butter with electric mixer on medium speed for 30 seconds
Add sugar, cocoa powder, and baking powder; beat until combined
Beat in eggs
Beat in as much flour as your can using electric mixer. Then beat in the remaining flour with a wooden spoon. Stir in chopped chopped white baking bar and semisweet chocolate.
Shape dough into two 9 inch long rolls and place on prepared cookie sheet.
Flatten each roll slightly
Bake in 375 degree oven for 20 to 25 minutes until toothpick poked into center comes out clean.
Remove from oven and let cool 1 hour
Cut each roll diagonally into 1/2 inch thick slices. Place slices, cut side down on an ungreased cookie sheet. Bake in a 325 degree oven for 8 minutes, the turn them over an bake for 7 to 9 minutes till cookie are dry and crisp (do not overbake)
This was invented by London-based confectioner and baker Tom Smith (1823 – 1869) who set up shop in Goswell Road, Clerkenwell in the 1840s. Smith initially produced wedding cakes and sweets. On a trip to Paris he discovered the French ‘bon bon’, a sugared almond wrapped in a twist of tissue paper.
Line cookie sheet with nonstick aluminum foil (or use regular foil and spray generously with nonstick cooking spray.)
Cover cookie sheet with one layer of saltine crackers.
In a medium saucepan over medium high heat, bring butter and brown sugar to a boil, stirring continuously for about two minutes (it should be bubbly.)
Remove from heat, stir in one teaspoon pure vanilla extract.
Pour toffee mixture over crackers, then bake for 6 minutes.
Remove from oven, sprinkle top of warm crackers with milk chocolate chips.
Allow chocolate to soften for a minute or two, then spread chocolate evenly on top of crackers. Now is the time to add sprinkles or chopped nuts to the top.
Allow to cool, then break up into bite size pieces.
Notes
You can speed the cooling process by placing the tray into the freezer.
