Work. Work Travel. Dog shows. Oh – and I ran my first ever 10K race yesterday (on the hottest day of the year!).
Quick little snacks like these are awesome when you have a time crunch. I made this recipe and brought them out to my colleagues in Toronto when I was there last week for work.
You probably have made these before. There are different variations of this recipe but all of them result in this same yummy (and addictive) treat!
They take just a few simple quick steps.You probably have all the ingredients you need in your pantry to whip up a quick batch right now! And if you want to make this gluten-free, just substitute gluten-free graham cracker squares.
- 20-26 graham cracker squares (one to two sleeves)
- 1 cup butter
- 1 cup sugar
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup toffee bits
- Preheat your oven to 350 degrees.
- Line a baking sheet with tin foil and spray with a non-stick spray.
- Line the prepared baking sheet with graham squares. They should all lay flat in one single layer. Cut pieces to fit if needed.
- In a saucepan, melt butter and sugar over medium heat. Bring to a slow boil, reduce heat and simmer for two minutes.
- Pour butter/sugar mixture over top of the graham squares so that all the squares are covered.
- Place in the oven and bake for 8-10 minutes.
- While the squares are in the oven, in a microwave safe bowl, melt the chocolate chips. I melt mine in 30 second intervals to avoid overcooking them (which could result in burning them).
- When the squares are done in the oven (they will start to bubble up), remove and immediately spread the chocolate mixture overtop so the squares are covered completely with chocolate.
- Sprinkle the toffee overtop.
- Cool completely (once room temperature, I put mine in the fridge for a few hours to really firm up). Break into pieces and enjoy!