Vegan Toffee (Vegan Graham Cracker Toffee)
This addictively delicious toffee will please any crowd, and no one will guess that it's vegan! Just 4-6 simple ingredients and just 15 minutes to make (plus time to cool).
Equipment
- 13 x 18 baking sheet or two smaller ones
- silicon baking mat or parchment paper
- small or medium saucepan
- spatula
- air tight container for storing
Ingredients
- 15-16 graham crackers or gluten free graham crackers
- 3/4 cup salted vegan butter (12 tablespoons) I use Earth Balance salted vegan butter sticks
- 3/4 cup packed light brown sugar
- 1 1/4 cups non dairy chocolate chips or chocolate chunks* dark chocolate or semi-sweet pending preference
- 1/2 cup chopped nuts of choice like pistachios, pecans, walnuts, almonds, or spicy nuts! optional
- sea salt for sprinkling on top optional
Instructions
- Set oven to 350 °F.
- Line baking sheet with parchment paper, foil, or silicon liner. If possible, line to/over the edges.
- Line up graham crackers over liner, aiming to fill the surface. To catch all the delicious toffee, you may consider breaking some of the crackers to fill the sides.
- In saucepan over low heat, melt vegan butter, stirring regularly.
- Once melted, add brown sugar, stirring regularly.
- At first the butter and sugar will be separated but with stirring and heat, they will form together. Turn up heat slightly to medium low, stirring constantly. Bring to boil and then stir for another 15-20 seconds ONLY.
- Pour toffee over graham crackers. Even out with a spatula or spoon to cover crackers.
- Bake for about 5 minutes, until toffee is bubbling across entire surface.
- Sprinkle with chocolate chips. If you prefer melted chocolate, use a spatula or spoon to melt and spread. It may take a minute at first but the chips will melt.
- Sprinkle nuts (optional). Press down slightly for a better chance of nuts sticking/staying in place.
- Sprinkle sea salt (optional).
- Let cool completely. To speed up cooling, place in refrigerator for an hour.
- Break into pieces and enjoy.
Notes
Toppings are flexible! Melt chocolate over toffee, or keep in chunk/chip form. Include nuts on some, all, or omit totally! I often make a kids side (melted chocolate) and adult side (chocolate chips, nuts, and sea salt over toffee).
*Either dark chocolate or semi-sweet chocolate work well in this recipe. The dark chocolate makes it less sweet; the semi-sweet tastes more like milk chocolate on top of the toffee.