With the Thanksgiving holiday now behind us, it's time to let the holiday cookie season commence! While the number of "shopping days" between Thanksgiving and Christmas varies from year to year, the number of baking days before Christmas remains the same. With a few exceptions, baking around here isn't spread out over the course of the twenty four days before Christmas, as I am not a big fan of baking then freezing cookies (chilling them, yes, but freezing them, no!). Instead of taking the long, slow, leisurely approach to holiday baking, it looks and feels much more like running a hilly, no medal at the finish ultra-ultra-marathon. For three consecutive days and for sometimes up to ten hours a day, I am baking and readying all the home baked holiday packages for shipping. At various times throughout this semi-exhausting marathon I vow to scale back 'next year'. Then the next year comes and, well, the baking seems to be scaled up instead. Trying to find balance between making the less and more time intensive confections continues to be one of my biggest, ongoing challenges. It seems some of my favorites tip the scales more toward the labor intensive side of holiday baking. So when I find or create recipes that come together relatively easily, are incredibly delicious, and look irresistible on a platter, I am beyond thrilled. The Vanilla Brown Sugar Shortbread Cookies, the Maple Cranberry Oatmeal Cookies, and this Chocolate Cinnamon Graham Cracker Toffee all meet that criteria. As an added bonus, I know they will be as delicious on the day they were baked as the day they arrive via the holiday pony express (otherwise known as the U.S. Postal Service). The rave reviews getting Milk Chocolate Oreo Truffles and Alfajores (the Dulce de Leche filled Sandwich Cookies) will only be making appearances on either my or locally hand delivered cookie platters as they aren't good minimum two night stay travelers.
I have had a recipe for Chocolate Cinnamon Graham Cracker Toffee for years, decades really. It was given to me by a friend. But this version is not only slightly different from the original, I think it might even be better! Changing how the toffee is topped with chocolate, increasing the amount of chocolate (yes, more is better here), and adding the finishing touches of sea salt and miniature chocolate chips has created an even more scrumptious and more addictively delicious confection. The Saltine version distant cousin, sometimes going by the name of Christmas Crack or Saltine Cracker Crack, pales in comparison due in large part to the base layer of Cinnamon Graham Crackers and the pound of melted dark chocolate!
Crispy, buttery, and reminiscent of flavors of a Pecan Praline, this Chocolate Cinnamon Graham Cracker Toffee is the absolute BEST and easiest to make toffee bark on the planet! One bite and you will be obsessed with this toffee. You might even be tempted not to share it with anyone.
Do you know what the difference between a good, even pretty good cookie and a great, even spectacular cookie is? The answer is simple. The ingredients.
Because this toffee is made with only a handful of ingredients, it calls for the use of a good quality unsalted butter and a good quality dark or semi-sweet chocolate. Lately I have become partial to using European quality butters in my baking, regardless if they are made domestically or imported.
Finding a pan to fit the 24 cinnamon graham cracker halves may be your biggest challenge to this recipe. A 10 1/2" x 15 1/2" inch rimmed pan fits the graham crackers to the perfect snugness. It is important the graham crackers lay flat before the hot butter/brown sugar toffee mixture is poured over them. If you don't already have one this size, I linked one below in the Notes.
Many similar recipes call for sprinkling chocolate chips over the hot out of the oven toffee. This one calls for melting the chocolate first (either over a double boiler or in the microwave) and then pouring and spreading it over the just barely out of the oven toffee. And because flaky sea salt intensifies the flavor of chocolate, this toffee has a flaky sea salt finish. The miniature chocolate chips add a bit more chocolate as well make for an even more visually beautiful presentation. Always remember the golden rule in cooking and baking "We always first taste with our eyes".
Chilling the cooled to room temperature Chocolate Cinnamon Graham Cracker Toffee for 30 to 60 minutes makes it easier to break the toffee bark into pieces. However, if you want uniform cut pieces, cut the toffee before it completely sets up. But you will need to chill it before breaking it apart.
Don't be tempted to replace the cinnamon graham crackers with any non-spiced graham crackers. The flavor combination of a hint of cinnamon, the sweetness of the cracker, the pecan praline like toffee, the rich chocolate, and flaky sea salt is nothing short of amazing. And oh, add to that the crispy, buttery texture, you have a mind-blowing confection. This toffee is so addictive it should almost come with a warning label. And if you make the Chocolate Cinnamon Graham Cracker Toffee for family and friends, make sure to keep a couple of pieces for yourself. You will deeply regret this if you don't.
Chocolate Cinnamon Graham Cracker Toffee
Ingredients
24 cinnamon graham cracker squares (approximately 2 1/2" size)
1 cup (16 Tablespoons) unsalted butter (recommend a European quality butter) OR use a European quality salted butter
1 cup (200 g) light brown sugar
1 cup (126 g) pecan halves, toasted, and coarsely chopped
16 ounces (455 g) good quality dark or semi-sweet chocolate, melted
Flaky Sea Salt
Optional, kind of, sort of: Miniature chocolate chips for finishing
Directions
1. Preheat oven to 350 degrees (F). Line a 10 1/2" x 15 1/2" rimmed baking pan with foil or parchment paper. Set aside.
2. Line the bottom of the baking pan with the graham crackers with top side facing down. Note: They should fit in snuggly. You may need to slightly trim some of the graham crackers in order to get them to fit perfectly snug, yet flat in the pan.
3. In a heavy bottomed saucepan, melt butter. Add the brown sugar, stirring until the sugar has melted. Bring to a boil over medium-high heat and continue cooking for 2-3 minutes, whisking constantly. Note: The mixture should be very thick but not pulling away from the pan. Start timing the mixture as soon as you begin to see a bubble. Note: My cooking time is usually about 2 1/2 minutes.
4. Pour the butter/sugar mixture evenly over the graham crackers. Use an offset spatula to ensure the crackers are evenly covered.
5. Evenly sprinkle on the toasted, coarsely chopped pecans.
6. Place the baking pan in oven and bake for 12-13 minutes watching it carefully as you don't want the edges to burn. Note: My baking time was 13 minutes.
7. Remove the pan from oven. Let sit one minute then pour over the melted chocolate. Use an offset spatula to evenly coat the top of the graham cracker toffee. Let sit for 2-3 minutes. Lightly sprinkle with flaky sea salt. Let sit for another 2-3 minutes but definitely before the chocolate sets up and sprinkle with the miniature chocolate chips. If you sprinkle on the miniature chocolate chips too soon they will melt.
8. Allow to cool completely. Place in the refrigerator for 30-60 minutes until chilled. Then break into pieces. Note: It is sometimes helpful to cut the toffee before it gets placed into the refrigerator for chilling.
9. Serve and enjoy.
10. Store the Chocolate Cinnamon Graham Cracker Toffee in cellophane bags tied with ribbon or string or in a tightly sealed tin container. This toffee makes for a great hostess gift!
Notes: (1) I have had my jellyroll pan for awhile. But this one is currently available online. (2) I buy my chocolate from a local candy store, but good quality melting chocolate is available at some grocery stores, gourmet stores, or online. (3) I like to eat this toffee chilled, so I store mine in the refrigerator. (4) If cutting with a knife, use a very sharp cutting knife. It is helpful if you turn the toffee over and cut from the bottom side.
