Comida Kraft
Recipe Box

Graham Break-Aways

Prep Time
15
min.
Total Time
25
min.
Servings

24 servings

Go ahead, show off. Make sublimely sweet chocolate-and-nut-topped toffee served on a graham cracker. Guaranteed cooler than the usual bake sale fare.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Arrange graham squares in single layer in 15x10x1-inch pan.
  • Bring butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams.
  • Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with chocolate; bake 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with nuts; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.

Substitute

Prepare using PLANTERS COCKTAIL Peanuts.

Almond-White Chocolate Graham Break-Aways

Prepare as directed, substituting PLANTERS Slivered Almonds for the pecans and 6 oz. BAKER'S White Chocolate, chopped, for the semi-sweet chocolate chunks.

Substitute

Substitute 6 oz. BAKER'S Semi-Sweet Chocolate, chopped, for the chocolate chunks.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 140
Total fat 9g
Saturated fat 4g
Cholesterol 10mg
Sodium 80mg
Carbohydrate 17g
Dietary fiber 1g
Sugars 12g
Protein 1g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from A definite crowd favourite. A definite crowd favourite. I'm always asked to bring those "graham cookie things" :) I found that using a Silpat works in order to ensure that the cookies don't stick. I did have one problem once making them - for some reason the margarine and sugar didn't seem to want to mix together and all I got was a soggy tray of graham crackers that I had to throw out. I wonder if it was they type of margarine I used? In any case, I've made them several times since and they're always amazing. I've added cinnamon to the butter/sugar mixture, and have used different types of nuts, different types of chocolate, and sprinkled coconut on it too. It's amazing no matter how you make it!
Date published: 2010-03-12
Rated 1 out of 5 by from Don't know why chocolate didn't melt, but did turn into gravel-like texture. Don't know why chocolate didn't melt, but did turn into gravel-like texture. Finally managed to spread over crackers, without looking like picture. The end result was a very sweet and chocolatey confection, but not worth the calories. As much as I love "very sweet and chocolatey confections" my efforts ended up in the garbage. Wowie! Did I just say I threw a confection away? It's true. Whew!
Date published: 2013-01-25
Rated 5 out of 5 by from I lined a cookie sheet with Reynolds Release (non stick foil), so even without greasing or buttering... I lined a cookie sheet with Reynolds Release (non stick foil), so even without greasing or buttering the pan, they didn't stick to it at all! I always use dark brown sugar, because it contains more flavor than the lighter versions, and these were devoured so quickly. They're relatively quick and easy which is also an added bonus. Thank you for such a good recipe.
Date published: 2009-02-11
Rated 4 out of 5 by from Really rich. Really rich. Pretty good but it almost seems like you either don't need so much butter or can do a little less on the whole butter and sugar mixture. I also added MORE chocolate (I used chocolate chips) and they barely covered the top, so use your judgment. All in all they were good and very little of it satisfied our sweet tooth!
Date published: 2009-05-02
Rated 4 out of 5 by from Have made these dozens of times but I really like them better with Ritz crackers. Have made these dozens of times but I really like them better with Ritz crackers. I love that buttery/salty flavor it gives these. And, if your budget is short, or you have people that don't care for nuts, just crush up some of the crackers that you used in the recipe and sprinkle over the top of chocolate instead of pecans.
Date published: 2010-03-04
Rated 5 out of 5 by from These are amazing! These are amazing! I had only chocolate chips and almonds on hand so I used those, but everyone has raved about these. A little tip... I did line my pan with foil and LIGHTLY greased it with spray. Nothing stuck and reaching under the foil to loosen the crackers as the chocolate set made getting individual servings a snap.
Date published: 2008-10-01
Rated 5 out of 5 by from I just found this recipe Friday and I've already made this recipe 3 times (today is Monday)... I just found this recipe Friday and I've already made this recipe 3 times (today is Monday) Everyone loves it! The first 2 batches were gobbled up by my family and co-workers so fast, I hardly got a chance to taste it. This last batch is for gift giving. I'll have to make another batch just for me. :-) Fantastic!
Date published: 2003-12-15
Rated 5 out of 5 by from I made these for my Christmas boxes last year. I made these for my Christmas boxes last year. It was a huge hit; not to mention that I loved them too! Really easy to make, but probably not the best recipe to have your kids help out: lots of hot sticky liquids. Relatively simple, but needs more gear than regular cookies. I loved it!
Date published: 2010-10-14
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