Graham-O-Toffee Candy

The “O” is for oats. These treats are to DIE for. Incredibly easy and layered deliciousness. I’m taking them camping this weekend. If they last that long. I love recipes where the finished product seems like more work than it actually took. Shhh. It’ll be our little secret how simple these are.

Start with a jelly roll pan and line it with foil, then a single layer of graham crackers.

Mix up some oats, sugar and flour.

Then mix in an egg and some butter (mmmmm – melted butter).

Spread over the grahams. Don’t worry about getting it totally perfect. As it bakes it will spread and layer itself nicely.

Bake until golden, then top with chocolate, almonds and toffee chips.

Break apart into bars or chunks and shove into your face.

These bars are perfectly balanced. They have sweetness and crunch in all the right places plus the earthy goodness of oats.

They are a great camping food. Especially if you’re going somewhere you can’t have a fire. They are a little reminiscent of smores, except better, because they’re toffee. I love caramel buttery toffee. (happy sigh) Enjoy!

Print Recipe for Graham-O-Toffee Candy

Graham-O-Toffee Candy
adapted from BHG

15 whole graham crackers (rectangles)
1 1/2 cups old fashioned rolled oats
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 tablespoons all-purpose flour
2/3 cup butter, melted
1 egg, lightly beaten
1 teaspoon vanilla
1 12 ounce package semisweet chocolate pieces
1/2 cup whole almonds, coarsely chopped
1/2 cup heath bar toffee chips

Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan (jelly roll pan) with foil, extending foil beyond edges of pan. Arrange whole graham crackers in a single layer in prepared pan. In a large bowl combine the oats, sugars, and flour. Stir in melted butter, egg, and vanilla until well combined. Spoon over graham crackers and spread evenly to edges of pan to cover graham crackers.

Bake for 20 to 25 minutes or until oat mixture bubbles and is lightly browned on top. Remove from oven and sprinkle with chocolate pieces. Return to oven for 1 minute. Spread melted chocolate over top to cover. Evenly sprinkle with almonds & toffee chips. Cool in pan on a wire rack. Use foil to lift from pan. Remove foil. Cut or break into bars. Makes 30 bars.

Toffee Fudge Puddles

Tonight, I was supposed to be making phallic shaped candies for my sister’s bachelorette party tomorrow night. But, I found out my cousin Shannon is making similarly shaped cookies, and felt that the candy molded “members” would be a little redundant. So, I made these babies instead. I combined parts of three recipes and added my own twist to come up with this awesome bite sized cookie with a name that almost sounds like…I dunno – like a profane exclamation. Which you might want to shout out when you taste them. They are that good.

Toffee Fudge Puddles

Toffee Fudge Puddles

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk

Filling

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Topping

1/2 C toffee chips

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sift together the flour, salt and baking soda; set aside.
  3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
  4. Shape into 40 balls and place each into an ungreased mini muffin pan.
  5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press the back of a teaspoon into each cookie, creating a well. Cool 10 minutes in the pan then carefully remove to a cooling rack. Once all cookies are made and removed from the pan, start your filling.

For Filling:  Put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well. Place a large ziploc bag in a tall glass, fold plastic over the glass and fill with chocolate fudge filling. Seal bag and snip corner – wrap bag in paper towel or hold it with a hot pad as the bag will be warm. Fill each well with chocolate filling and top with toffee chips.

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