Chocolate Peanut Butter Graham Cracker Toffee
Honey Maid graham cracker sheets (I used 12 sheets)
1 cup brown sugar
1 cup butter
1/3 cup Skippy peanut butter, melted
2 cups semi-sweet chocolate chips
1 cup peanuts, crushed
1. Preheat the oven to 400 degrees.
2. Line the graham cracker sheets on a greased cookie sheet.
3. In a medium sized saucepan bring the brown sugar and butter to a boil over medium heat, stirring occasionally. Once it begins to boil, leave it alone and do not stir for 3 minutes. Pour the mixture evenly on top of the graham crackers. Bake for 5 minutes.
4. Remove from the oven and pour the melted peanut butter on top of the toffee, spreading it evenly across the top.
5. Evenly sprinkle the chocolate chips on top. Bake for 1 minute. Then spread the chocolate out into one even layer. Top with the crushed peanuts.
6. Refrigerate the toffee for 2 hours or put in the freezer for 1 hour. Once the toffee is set, cut into pieces. I found it easier to get it off the cookie sheet first, then cut into pieces. Store in an airtight container.
Graham Cracker Houses
Honey Maid graham crackers
Skippy peanut butter
Various non-candy decorations
*Decoration ideas: banana chips, dried fruit, raisins, cereal, nuts, pretzels
1. Cover a piece of cardboard with foil or parchment paper to use as your base.
2. Spoon the peanut butter into a plastic sandwich bag and cut a hole at the end, so that you can pipe your glue onto the graham crackers.
3. Use four graham crackers to build your walls. I used a full sheet for the sides and a half sheet for the front. I then stuck another half sheet inside for support. Use the peanut butter to “glue” the walls together.
4. Using a knife, saw a half of a graham cracker in half again to form two triangles. Use the triangles on top of the front and back to support the roof, attaching with the peanut butter.
5. Use two full graham crackers to build your roof, attaching with the peanut butter.
6. Using the peanut butter, add decorations to the house.