Rachel's Recipe Box

I love toffee. Making it scares me, and (quite honestly), Fool’s Toffee scares me, too. But, sometimes cravings take precedence over fear. Please take note of the fact that the toffee is HOT. As in, if you get any of the toffee on your skin, it will cause severe burns with blistering. It’s a bad, bad thing. I wouldn’t make Fool’s Toffee without an off set spatula and burn bandages. However, 11 years ago I severely burned two fingers, and then I didn’t make it again until this winter, so that might be part of my decisions.

This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, peanut free, fish free, shellfish free,  and vegan/vegetarian recipe. While this can be made dairy-free, the toffee works better if you can use dairy.

Ingredients:

• 1 package S’Morables gluten-free graham crackers
• 1 cup butter (or Earth Balance dairy-free margarine)
• 1 cup packed brown sugar
• 1 12oz package chocolate chips (EnjoyLife makes wonderful allergy-free chocolate chips)
• 1 cup chopped pecans or other nut of your choice.

Method:

Preheat oven to 375F.

Line a cookie sheet with a Silpat or parchment paper.  Lay out the S’Morables along the cookie sheet.

In a medium-sized pot over medium heat, combine butter/margarine and brown sugar. Stir as the butter melts using a silicone spatula. Bring to a boil and stir constantly as it boils for 3 minutes, then remove from heat.

Pour toffee very carefully over the graham crackers. Spread carefully using an off set spatula, being very careful not to get any toffee on your fingers. Spread over all the graham crackers. It’s better to have some that goes beyond the graham cracker sides than to have some graham crackers without toffee.

Put the toffee coated graham crackers into the preheated oven for 5 minutes.

Remove from oven and sprinkle with the chocolate chips. Allow to sit for a moment or two, and then use the off set spatula to spread the melted chocolate chips, again being very, very careful to not burn your fingers.

Sprinkle the top with chopped pecans or other nuts.

Allow the Fool’s Toffee to cool completely, then chop into rough sections using a chef’s knife. Store in an airtight container until devoured.

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