Gingerbread Hazelnut Toffee
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Ingredients
- 14 Whole Gingerbread Graham Crackers, approx.
- 1 cup Butter
- 1 cup Dark Brown Sugar, packed
- 1-2 cups Chocolate, Dark or Semi-Sweet
- 1 cup Hazelnuts, chopped
Details
Servings 30
Preparation time 15mins
Cooking time 30mins
Preparation
Step 1
Cover a large baking sheet with a silicone mat or parchment paper.
Break the graham crackers in half and lay them on the baking sheet pan, edges touching.
Note: Use a baking sheet pan has a rim.
In a saucepan, melt the butter and add the brown sugar. Heat to boiling and boil over medium heat, stirring constantly for 3 minutes.
Pour the mixture over the crackers and spread with a spatula until evenly covered.
Place in a 350 degree oven to bake for 15 minutes. The mixture should be bubbling before you take it out.
Remove from the oven and immediately sprinkle the chocolate over the mixture. Wait a few minutes for the chocolate to melted. Spread it around with a spatula. Sprinkle on the nuts.
Chill for about 30 minutes in the refrigerator. Remove and break into desired sized pieces.
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