Today is Valentine’s day, arguably the cheesiest holiday ever. But I love it because it gives me an excuse to bake! Not that I really need an excuse…
As a quick aside…in addition to my love for baking, I have a profound love for cheese. On the cheesiest holiday of the year, my husband once gifted me with a Valentine’s box of cheese. It’s still my favorite Valentine that I’ve ever received.
But since cheese is not the traditional Valentine’s Day fare, I’m sharing a new toffee recipe that I’ve discovered. It’s become my latest candy obsession, and I may or may not have it stockpiled in the freezer for easy access.
I modified a recipe I found on Pinterest from AveryCooks.com and it turned out amazing. I found it because my husband and I are trying to eat the half-empty boxes of food in our pantry, and we discovered that we own an abundance of graham crackers. I ended up modifying the recipe because I didn’t own any chocolate chips, but I did have the ingredients for coconut oil chocolate, which I use in recipes all the time (such as these coconut-almond-creme cups).
I sometimes find toffee to be sickeningly sweet, so I left the sugar out of the chocolate topping. I also experimented with adding flax seed into the toffee itself, which adds a chewy texture and pleasant nutty flavor. If you like flax seed, I encourage you to try it!
Graham Cracker Toffee
- 1 package graham crackers (about 9 large crackers)
- 1 cup butter
- 1 cup light brown sugar
- 1/2 teaspoon salt
- 1 cup coconut oil (I use organic, naturally refined oil to avoid the coconut flavor)
- 1/2 cup cocoa powder
- 1/4 cup whole flax seeds (optional)
Preheat oven to 350 degrees. Line a 10×14 inch glass baking dish with foil, being careful not to create any cuts or breaks in the foil. (9×13 works too, but the toffee will be thicker). Arrange graham crackers in the bottom of the pan in a single, even layer. Set aside.
In a medium saucepan, melt butter, sugar and salt, whisking constantly until bubbly. Boil for 4-5 minutes, then remove from heat. Stir in flax seeds (if using) and then pour evenly over graham crackers. Bake for 8 minutes in the preheated oven. Toffee will be bubbly.
While toffee is cooling, prepare the chocolate by melting the coconut oil in a bowl. Whisk in the cocoa until smooth, and pour over the toffee. Allow to harden completely at room temperature. Cut into pieces, stack between pieces of wax paper, and store in the freezer.
*The coconut oil may harden with a white film on top. It’s not pretty, but it’s normal and safe to eat!
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