Oven Toffee
Ingredients
-
9 graham cracker sheets
-
⅔ cup salted butter
-
⅔ cup dark brown sugar
-
½ teaspoon vanilla extract
-
1 cup semi-sweet chocolate chips
-
½ cup chopped roasted almonds
-
¼ cup dried unsweetened shredded coconut
Tools
-
wooden spoon
-
measuring cups
-
measuring spoons
-
June Pan
-
pot
-
foil
-
offset spatula
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Lay out the crackers
Arrange the graham crackers or matzos on a foil-lined June Pan. Break off pieces as needed to get them to fit in one even layer.
9 graham cracker sheets
foil
June Pan
Make the toffee
In a medium pot, melt the butter over medium-high heat. Add the brown sugar and stir to combine. Cook, stirring constantly with a wooden spoon, until the mixture reaches a boil. Still stirring constantly, let the mixture boil until thickened and foaming, about 2 minutes.
⅔ cup salted butter
⅔ cup dark brown sugar
measuring cups
pot
wooden spoon
Finish and spread the toffee
Remove the toffee from the heat. Stir in the vanilla and pour over the crackers. Working quickly, use a spatula or greased spoon to spread the mixture evenly over the crackers.
½ teaspoon vanilla extract
measuring spoons
offset spatula
Bake the toffee
Transfer the June Pan to the middle shelf of the June Oven. Bake the toffee 6 minutes, until the caramel is bubbling. June will notify you when the toffee is ready.
Add chocolate chips
Remove the toffee from the June Oven and sprinkle the chocolate chips evenly over the top. Let sit for 2-3 minutes until the chocolate starts to melt before using a spatula or spoon to spread the chocolate over the crackers.
1 cup semi-sweet chocolate chips
Add additional toppings
Sprinkle the nuts, coconut and flaky sea salt evenly over the toffee.
1 teaspoon flaky sea salt
½ cup chopped roasted almonds
¼ cup dried unsweetened shredded coconut
Cool, break up, serve or store
Let the toffee cool completely. (You can cool it in the freezer if pressed for time.) Break into pieces and serve or store in an airtight container.
