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Get ready for your mouth to water. These Sweet and Salty Toffee Graham Bars from chef Dawn Perry in partnership with LAY’S® Wavy are going to be your new favorite dessert. At Brit HQ, the plate was gone in seconds. Eyes got wide with the first bite, declarations were made and nearly every employee came back asking for seconds. Head to the store right now to pick up ingredients for these delicious treats. Your taste buds will thank you! And so will your friends and family. Read on for chef Dawn’s indulgent recipe.
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Makes a LOT
-non-stick spray
– 15 graham crackers
– 2 ounces LAY’S® Wavy Original Potato Chips, broken into bite-size pieces
– 1 ½ cups salted peanuts, roughly chopped
– 3 sticks unsalted butter, cut into 1-inch pieces
– ¾ cup sugar
– ¼ teaspoon ground cinnamon
– 2 cups semisweet chocolate chips or chopped semisweet chocolate
– flakey sea salt, optional (Malden recommended)
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Line a rimmed baking sheet (standard half sheet, 13×18 inches) with aluminum foil and lightly coat with non-stick spray. Arrange graham crackers in a single layer and sprinkle evenly with chips and peanuts.
3. Combine butter, sugar and cinnamon in a medium saucepan and bring to a boil.
4. Reduce heat and simmer, stirring occasionally until golden brown and slightly thickened, about 10 minutes. Pour toffee mixture evenly over chips and peanuts.
5.Transfer baking sheet to oven and bake until toffee is bubbling and a little bit darker, about 15-20 minutes. Be sure to check on yours after 15 minutes or so since all ovens vary.
6. Sprinkle warm graham crackers with chocolate chips and flakey salt (if using). Give the chocolate three minutes to melt.
7. Let cool completely (you can stick them in the refrigerator to make this happen faster) before breaking into squares.
Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet (standard half sheet, 13×18 inches) with aluminum foil and lightly coat with non-stick spray. Arrange graham crackers in a single layer.
Combine butter, sugar and cinnamon in a medium saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally until golden brown and slightly thickened, about 10 minutes.
Sprinkle the Graham crackers evenly with chips and peanuts. Then pour toffee mixture evenly over chips and peanuts.
Transfer baking sheet to oven and bake until toffee is bubbling and a little bit darker, about 10 minutes. Sprinkle warm graham crackers with chocolate chips and flakey salt (if using). Give the chocolate three minutes to melt. Let cool completely (you can stick them in the refrigerator to make this happen faster) before breaking into squares.
Some might say these are magically delicious.
No one will complain if you double the recipe ;)
What other ingredient would you sprinkle on these toffee bars? Share your ideas in the comments!
