Tempting Toffee Crisps

These easy-to-make sweet treats area cross between a cookie and a candy. Be sure to use butter for the best flavor and texture.


  • 12 whole (5 x 2 1/2-inch 13 x 6 cm) graham crackers
  • 3/4 cup (175 mL) packed brown sugar
  • 3/4 cup (175 mL) butter (do not use margarine)
  • 1 teaspoon (5 mL) vanilla
  • 1 cup (250 mL) semi-sweet chocolate morsels
  • 1/2 cup (125 mL) almonds, chopped


  1. Preheat oven to 350°F. Arrange graham crackers side by side in single layer in Large Bar Pan. In a small saucepan, combine brown sugar, butter and vanilla. Cook over medium heat, stirring occasionally with Bamboo Spoon, until mixture comes to a full boil across the surface. Continue boiling 4 minutes, stirring constantly. 

  2. Remove Saucepan from heat and immediately pour mixture evenly over crackers. Bake 10-12 minutes or until bubbly and lightly bronwed. Remove pan from oven to Stackable Cooling Rack. Sprinkle with chocolate morsels; allow to soften then spread evenly over baked crackers using Large Spreader. Chop almonds using Food Chopper; sprinkle over chocolate. Cool completely. Refrigerate until chocolate is firm. Break or cut into pieces.


  • about 2 dozen pieces 
      servings of 1 piece

Nutrients per serving:

Calories 150, Sodium 110 mg, Dietary Fiber less than 1 g

Cook's Tips:

Once the chocolate is firm, the crisps should be stored in a cool place at room temperature. Keep them tightly covered so the graham crackers will stay crisp.

Substitute peanuts, pecans or walnuts for almonds, or omit nuts, if desired.

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