This familiar recipe has been scaled down for a small batch.
For all the details, check the full blog posting by clicking here.
Ingredients
- 4 Graham Wafer Squares
- 3 Tbsp Butter
- 3 Tbsp brown sugar
- Few Drops Vanilla
- Pinch Salt
- 1/4 cup Chocolate Chips
- 1/4 cup Chopped Nuts,
Instructions
- Preheat the oven to 350F.
- Arrange the Graham Crackers on greased or non-stick foil, folding up the edges to contain the butterscotch.
- In a small saucepan, over medium heat, melt the butter and sugar together until the mixture achieves a full rolling boil, whisking to combine.
- Whisk in vanilla and salt.
- Pour the sugar mixture over the prepared graham crackers, spreading to cover.
- Bake in the preheated oven for 3 - 5 minutes, until sugar is bubbling all over and edges are starting to brown. Watch carefully.
- Let the cookies cool on their baking pan. While they are cooling, sprinkle with chocolate chips. When the chips melt, spread with a knife or offset spatula into a thin, even layer. Sprinkle with chopped nuts.
- Continue to cool at room temperature until the chocolate is set. If you are in a hurry, pop the bars in the bridge to hasten the process. When completely cool, remove the bars from the foil and break or cut into desired-sized pieces.
- Cookies can be kept in a covered container at room temperature for up to 2 weeks. They can be frozen for up to 6 months. Separate layers with waxed paper.
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