Chocolate, Caramel, Peanut Butter and Graham Cracker Toffee

• Condiments

  • 1/4 cup Skippy peanut butter, creamy

• Baking & Spices

  • 1/2 cup Brown sugar, light
  • 2 1/2 cups Chocolate chips

• Snacks

  • 12 Honey maid graham crackers

• Other

  • 3/4 cup Butter (unsalted or salted is fine if you use unsalted be sure and add a nice sized dash of salt

Found on jennsblahblahblog.com

Description

Ingredients

• 12 to 14 Honey Maid Graham Crackers (your favorite flavor is excellent, we used honey flavor)
• 3/4 cup butter (unsalted or salted is fine if you use unsalted be sure and add a nice sized dash of salt)
• 1/2 cup brown sugar (light)
• 1/4 cup creamy Skippy Peanut Butter
• 2 1/2 cups chocolate chips

Directions

• Preheat oven to 375 degrees
• Arrange Honey Maid graham crackers in a single layer on a 15 x 10 baking sheet.
• Combine butter and sugar in a saucepan, bring to a boil over medium heat constantly stirring until the butter and sugar are melted. Boil melted mixture together for 2 minutes and remove from heat.
• Pour hot mixture over the Honey Maid Grahams evenly covering completely and spreading to the edge of the pan. After pouring the mixture on the crackers in the above mixture, I used a spoon to be sure all crackers were covered by moving mixture toward the edges.
• Bake for 10 minutes, remove from oven but leave the oven on.
• Pour peanut butter into the pan, used to melt sugar and butter, it should still be warm enough to melt the Skippy Peanut Butter. If it’s not, turn on low and melt peanut butter.
• Sprinkle evenly with chocolate chips. You may want to place back in the oven for no longer than 1 minute to melt the chocolate chips. If the chips melt without the oven, you can turn the oven off. Once chips have melted, smooth them evenly to cover the top of the crackers.
• Sprinkle with fun holiday sprinkles, or my husband likes them with crushed candy canes on top. You can also use peanuts or any other topping that sounds yummy.
• Allow to cool in a pan lined with foil for 15 minutes, remove from pan, and refrigerate until chocolate is hard.